"Dave Bell" > wrote in message
...
> Joe Pak wrote:
>
> > "Bob (this one)" > wrote in message
> > ...
> >
> >>The recipe:
> >>
> >
> >
<http://www.nytimes.com/2006/11/08/di...163221200&en=f
> > 0db6198c16c915c&ei=5087%0A>
> >
> >>The science and story behind it:
> >>
> >
> >
<http://www.nytimes.com/2006/11/08/di...63221200&en=af
> > 211bf41e143498&ei=5087%0A>
> >
> >>Pastorio
> >
> >
> > This recipe calls for 1/4 t yeast, and 1 1/4 t salt. Can that be right?
It
> > seems to me that it should be the other way around...
> >
> > Joe
> >
> >
> Not at all, Joe! The whole point of this recipe was to make a very
> lomg, slow rise, starting from a very small amount of yeast.
>
> 1.5 t salt to my calculated/weighed 524 g of flour is a little under 3%.
> I usually use 2%, but this was definately not too much.
>
> Dave

OK Dave, I'm going to make a loaf this weekend. What diameter pot did you
use?

Joe