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Reply to "What kind of salt do I use?"
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[quote=Anonymous]Salt does the following It contributes to overall flavor. In bread, it controls the fermentation rate of yeast. It has a strengthening effect on the gluten protein in the dough. Do you use a scale. Baking is chemistry. It is real important to control input by weight. A cup of flour's weight can vary. Read more here if interested http://www.cookingforengineers.com/article/82/Kitchen-Scales [/quote]
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