Anonymous
11/14/2012 16:07
Subject: What kind of salt do I use?
I only use kosher or sea salt for baking - I find the ordinary table salt too harsh. Most of the baking recipes I use also call for the same.
Anonymous
11/14/2012 11:23
Subject: Re:What kind of salt do I use?
11/14/2012 09:30 Subject: What kind of salt do I use?
Anonymous
For baking, table salt. Iodine is added for people's health (to avoid goiters), but otherwise, I don't think it affects the final product one way or another.
As for cookie flatness, could be that the butter was too soft. Could be that the dough was too warm (or too spread out already when placed in the oven). Might be that there wasn't enough air worked into the dough when mixing (before adding the dry ingredients), or, on the other hand, that the mixture was overmixed. Could be that you used too much baking soda. I don't think the salt is to blame.
LOL
Anonymous
11/14/2012 09:30
Subject: What kind of salt do I use?
For baking, table salt. Iodine is added for people's health (to avoid goiters), but otherwise, I don't think it affects the final product one way or another.
As for cookie flatness, could be that the butter was too soft. Could be that the dough was too warm (or too spread out already when placed in the oven). Might be that there wasn't enough air worked into the dough when mixing (before adding the dry ingredients), or, on the other hand, that the mixture was overmixed. Could be that you used too much baking soda. I don't think the salt is to blame.
As for cookie flatness, could be that the butter was too soft. Could be that the dough was too warm (or too spread out already when placed in the oven). Might be that there wasn't enough air worked into the dough when mixing (before adding the dry ingredients), or, on the other hand, that the mixture was overmixed. Could be that you used too much baking soda. I don't think the salt is to blame.
Anonymous
11/14/2012 08:50
Subject: What kind of salt do I use?
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
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
Anonymous
11/14/2012 08:27
Subject: What kind of salt do I use?
For traditional desserts such a choc chip cookies, sugar cut out cookies, pies, etc.? There are so many different types - iodine, sea, table, kosher. Does it really matter?
In the past, my cc cookies and cut out cookies started out plump, but by the time they finished baking were flat (despite checking the exp. date on the baking soda which I know can make a difference) so I switched over to using shortening which seems to help. If I use shortening instead of butter, do I need to use salt still?
Thanks
In the past, my cc cookies and cut out cookies started out plump, but by the time they finished baking were flat (despite checking the exp. date on the baking soda which I know can make a difference) so I switched over to using shortening which seems to help. If I use shortening instead of butter, do I need to use salt still?
Thanks