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Salt in Sourdough Bread

Salt

Salt has a number of functions in bread making:
- Improves the flavour
- Improves the bread crust colour
- Makes the dough more tolerant
- Controls fermentation by slowing down the fermentation
- Improves the gluten elasticity
- Increase the bread moister content and consecuently its keeping qualities
- Inhence the flovour.

Salt is either extracted from the sea or from rock salt mines. The sea contains about 35 grams of salt per liter.
I would normally recommand natual sea salt for bread making but for those countries where iodine levels are too low (like Australia and New Zealand) table salt is generally enriched with iodine supplements and it may be better to use this salt only or mixed with sea salt.

Salt comes in different forms; table salt, crystal salt, sea salt, coarse salt ... . As the density of thee salts varies it is recommanded to weigh your salt instead of working with volumes (teaspoon).

Few years ago, when I learnt breadmaking the amount of salt in bread dough was 35g per litre of water this amount has since diminished due to Hypertension risks so I have droped it to 28g per litre in my calculator (July 2012) and I may reduce it again in the future.


If the subject interest you reading Mark Kurlansky’ s book " Salt - A world history" is an absolute must!