"graham" > wrote in message
...
> 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.

As I said, fascinating stuff, eh? I learn something new every day and long
may it continue



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