Any Home Bakers Here?

If a recipe has an amount of salt in it, you should use that amount though. Salt in home baked goods is a lot less than what you get in store bread.
It also matters what kind of salt you use. My Betsy Bread recipe calls for 1.5 teaspoons of salt. I usually use regular table salt; you know, the round cardboard container with the little pour spout. One time I used sea salt, and the bread didn't rise enough to fill the pan. :(

I went back to table salt the next time, and the recipe was fine.

Sea salt is more concentrated? stronger? than table salt, I guess. Anyway, I learned that the two kinds of salt are not the same, volume for volume.

DH made our usual spaghetti sauce recipe with sea salt a few weeks ago (I usually make it, not him). He likes things saltier, so he put in a teaspoon of sea salt, whereas I use a generous half teaspoon of regular. Even he thought it was too salty. I almost couldn't eat it.
 
I'd really like to post that through a certain someone's door 🤔 the shame is I wouldn't see their shocked expression. I know I'm bad I just can't help myself.

I've never seen anything like that around here. 😳
Marie you can bake one! I’d love to see you hide them places to prank certain people!
 
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Made a sub this morning from my fresh baked French bread. It looks pretty good.
 

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