Why Use Sea Salt In Homemade Bread Recipe?
by Julie
(Westminster, CO)
Just curious as why to use sea salt vs. standard table salt? And is salt even necessary?
I don't put salt in my homemade bread (or many other dishes since most things have enough salt from other ingredients), and I think it tastes fine without it.
I have started using dough enhancer though, and it sounds like the dough enhancer might be needed to work well?
As far as results: I'm not that discerning in the details, and the bread seems just as good as not soaked (I've been soaking for the past month). I've tried this soaked grain homemade bread recipe, another, and my usual (which is very similar to yours).
Today's batch (soaking) is sorta a mix between my regular recipe and another (basically adding in some seeds - flax, millet, sunflower and sesame (the last 2 my own addition). We'll see how it turns out...! :)
Thanks for all the helpful info!!