Salt, salt, salt
Went searching for a black volcanic salt that a friend mentioned she tasted in a restaurant. Did a quick search and came up with this:
Gourmet Food - THE NIBBLE - Salt Glossary - Salt Types, Terms and Definitions
Maybe it's more than anybody needs to know about the subject, but interesting nonetheless. The type I use for bread is sel gris, more specifically Sel Marin de Guerande. It's pretty special stuff.
Re: Salt, salt, salt
Thanks for this posting – the website is most informative. Had a quick look too at saltworks.us, where many of the photographs came from, and found some favourites, eg Maldon salt and smoked salt from Anglesey. I really had no idea there are so many gourmet salts out there!
I note that sel gris has a stronger flavour than some other salts – is this the reason you use it for bread baking?
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