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