Old 03-25-2007, 02:42 PM
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Join Date: Jan 2006
Location: Prince Albert, Ontario, Canada
Posts: 1,480
Default 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.

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Old 03-25-2007, 05:29 PM
Join Date: Oct 2006
Location: Adelaide, Australia
Posts: 257
Default 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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