• mondoman712@lemmy.ml
    link
    fedilink
    English
    arrow-up
    17
    arrow-down
    1
    ·
    1 year ago

    And everything is measured by volume. Just tell me the amount of salt I need in grams and I don’t have to worry about if it’s kosher or not.

    • Unseeliefae@sh.itjust.works
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      You technically only need kosher salt if the recipe involves some of kind of fermentation or yeast rise, because the iodine in non-kosher salt will kill the yeast before it can rise.

      • mondoman712@lemmy.ml
        link
        fedilink
        English
        arrow-up
        3
        ·
        1 year ago

        But every recipe from the US uses kosher salt, which means their measurements don’t match for other salts, but if they gave the weight it wouldn’t be an issue. 5g of salt is 5g of salt no matter the size of the crystals, but one teaspoon can be totally different.

      • Coreidan@lemmy.world
        link
        fedilink
        English
        arrow-up
        1
        ·
        1 year ago

        That’s why making a preferment like poolish is a superior method for any bread recipe. You only add salt once the poolish has finished the leavening process.

    • grue@lemmy.ml
      link
      fedilink
      arrow-up
      2
      ·
      edit-2
      1 year ago

      inconsistent flour hydration and packing density has entered the chat