Hi, this is not about a specific recipe (so not in the recipe>baking section). KA recipes call for salt. What kind? Since learning so much about salt here, I am curious to see what is used by our expert bakers in the Pit.
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Doesnt matter if you weigh the salt, which you really should in baking. I use sea salt because it's what I have around, but you can use anything (non-iodized) as long as you go by weight. Trying to do this by volume will not work well unless you know the salt used by the recipe writer. Morton's is about 1.8x as much actual salt per unit volume as Diamond Crystal, so using, say, 1tbsp of Morton's when the recipe writer used Diamond would be way more salt than intended.
That and the ease of calculating baker's percentages in metric is why you want to get a gram accurate scale and weigh things. Most standard bread recipes call for something like 2% salt. Dead easy to calculate if you know the dough weight in metric.Last edited by rickgregory; January 4, 2022, 05:32 PM.
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Table salt.
Bake your best with this guide to standards for measurements, ingredients, mixing, pans, and oven use.
Edit: the type of salt used should not matter as long as you weigh it. However, this is only true for total saltiness. The salt used should probably be a similar grain size as table salt so it gets distributed similarly within the dough.
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gboss I was all over this dang website looking for this….. argh! I am doing the Ultimate Sandwich Bagel right now. And only on the Pate Fermentee stage. Called for 1/8 tsp salt. Not going to stress it at this step.
And I get the whole weighing thing (lesson learned from my first bacon), but the recipe does not specify in the catalog I received. That’s why I asked. And I could find what gboss just shared. And I still can’t find it!Last edited by SheilaAnn; January 4, 2022, 05:45 PM.
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SheilaAnn - for small amounts like that, it doesnt matter as much. I'll disagree with there KA chart specifying table salt because, grain size aside, it's all salt.
I looked at those bagels and was intrigued. Let us know how they turn out.
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gboss found the ingredient list. Not very intuitive and the search was NO help.
rickgregory will do! Pate fermented was beautiful this morning after about 16 hours rest. It’s chilly in the house, so I put her in the oven with just the oven light on. Failed to get a pick. I am at the "rise until doubled stage" right now. Back in the lit oven. I’ll move this over to SUWYC as the convo is steering that way.
Oh, and I used sea salt for the final dough.
Thanks for all the advice.
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I stay away from iodized salt. Kosher tends to be too coarse for baking. Fine pickling salt, however, is pretty much perfect. As others have mentioned, weigh the salt and you can't go wrong with the amount.
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I have switched to sea salt, but I really don't see any difference in results or taste. And I always weigh all ingredients when measuring.
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Not a recipe, you're right. But it is food talk, so I'll move it from "Non-Food" to Baking Discussion. Non-Food is for....non food.
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As mentioned above, as long as you weigh it is not that big a deal in most things. I use non-iodized for most baking, I have read that iodized can leave a flavor you might not want. I have not experienced that, but might as well avoid it before I find out that is correct. If I want texture along with flavor, like sprinkled on top of cookies, I use a coarse or flaky salt.
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I don't use kosher salt for baking, since most of the King Arthur recipes call for measurements by teaspoon for the salt, and are going to be tuned to the type of salt in most kitchens - table salt. Personally, I use the pink Himalayan sea salt these days for most cooking, reserving the kosher salt for my BBQ recipes. Another reason to use it is that the Himalayan salt is mined from ancient sea beds and doesn't have the microplastic concerns of modern sea salt. Regular table salt these days doesn't always identify the source.
It's sad that sea salt is now a health concern in some ways. Who would have thought we would see that day?Last edited by jfmorris; January 4, 2022, 09:49 PM.
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I use several KA Recipes and use Table Salt or Sea Salt unless it specifically calls for Kosher Salt. I weight Flour and Water but use tsp and Tbls for the salt. This is just my method and have good success so far.
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