Joe Pak wrote:

> "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
>
>

I used 10" ID, 8 qt pot, but I think it was a little too large.
Next time, I'll go with a deepish 6 qt.
On the other hand, I was using spelt flour, which doesn't rise or spring
as much as wheat...

Dave