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#1
04-02-2007, 08:00 AM
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 Kosher Salt My dough wasn't as puffy this time as it has been the past few times. The only change I made was to use Kosher Salt instead of Table Salt. Is this a reaction I should expect to see -- does the salt make the difference?      |
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#2
04-02-2007, 10:00 AM
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| Re: Kosher Salt If you weigh the amount of salt you use, it should not make a difference. If you did it by volume, I would expect more action from a dough made with the same kosher salt vs the same volume of table salt... Curious. Drake |
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#3
04-02-2007, 02:24 PM
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| Re: Kosher Salt Lester, A curious problem indeed. One ounce of kosher salt is equal to 7 teaspoons. One ounce of seal salt is equal to 6 teaspoons. I suggest you weigh it. It MIGHT be that you added the salt too early, and it came into direct contact with the yeast. Yeast does not like that, and I always add salt only after all the other ingredients have formed a mass. Jim
__________________ "Made are tools, and born are hands"--William Blake, 1757-1827 |
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