On Wed, 02 Mar 2005 15:58:31 -0800, dan w wrote:

> i have a question regarding adding salt. in one recipe i tried (and
> liked) it mentioned that if using kosher salt, or other iodine free
> salt, to add more salt than if using regular salt. my question is
> why?, and is this a universal rule, i.e., if i always use iodine free
> salt, should i add more?
>

If you measure by weight, I don't think it matters whether the salt is
coarse or fine. If you measure by volume, it could probably make a
difference.

I don't see what the iodine has to do with anything.

> on the subject of salt, i was wondering how salt dissolves into the
> bread. does it do so in the kneading process? or perhaps only in the
> baking? i did a test by taking salt and adding water to it in a cup. i
> noticed that unless i used hot water, the salt did not dissolve well.
> so i have taken to adding a small amount of hot water to all of my salt
> that i use in a bread recipe, dissolving it first, and then adding it to
> my dough.
>

I add my salt to the dry flour and mix it thoroughly with a fork before
adding the flour to the recipe. I don't put any salt in the sponge or
starter. I add all the salt the last time I add flour to the dough.

Works for me.

> please advise
>
> Dan w

--Mac