Salt

A generous pinch of salt is often found in many pastry recipes. For my own part I only use it in savory ones, in which case I season with salt and freshly-milled pepper.

Salt

The quantity of salt you put into bread is determined by two considerations—your own taste, and whether you’re in a hurry. Salt does slow down the action of the yeast (too much can actually kill it), so if you want to increase the salt in any of my recipes do allow extra rising time.

 




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