On 18/11/2015 3:31 AM, Ophelia wrote:
>
>
> "Janet B" > wrote in message
> ...
>> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
>> > wrote:
>>
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> "Ed Pawlowski" > wrote in message
>>>> ...
>>>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>>>> >>
>>>> >> "The Cook" > wrote in message
>>>> >> ...
>>>> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>>> >>> bag this morning. I am stocking up since there is a good date on
>>>> >>> the
>>>> >>> bags and I keep mine in a refrigerator until time to use it.
>>>> >>
>>>> >> I don't really see what the big deal is with it. I have bought it
>>>> >> but I
>>>> >> don't find it superior or anything.
>>>> >
>>>> > My wife sears by it. She gets a lighter bread and better rise. I do
>>>> > very
>>>> > little baking so I don't really have a co mparison.
>>>>
>>>> Didn't seem to go any better for me.
>>>
>>> For me it's taste. I don't add any salt to my breads, (or any of my food
>>> for that mater) and I think the KA flour has a better taste than the
>>> other super market brands.
>>
>> excellent article on the role of salt in yeast dough.
>> https://cargillsaltinperspective.com...n-bread-dough/
>
> My understanding had always been that salt regulates the yeast ...
> simple! I
> did know that if I ever forgot the yeast the bread was a failure ... by my
> preferences and standards. I do know that saltless breads are preferred by
> some too, but not here)
>
> That piece was fascinating. Thanks for posting it.
>
>
I confirmed that salt has an effect on gluten development when i made
coccodrillo. The dough (glop) had come together but after a while being
mixed with the K-beater, it started to weaken - you could tell in the
way that the dough threw out "fingers". I then added the salt and it
immediately sprang back.
Graham

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