Sunday, January 9, 2011

Leaven Life: Salt

For Christmas dinner, I baked these rolls:
I used this recipe at The Fresh Loaf, which looked promising enough. I wanted an even richer dough, so I added an egg. But I should have also followed my instincts and added more salt than it called for. I didn't, and the flavor of the bread was noticeably weak. Salt not only gives you that good old salty taste, it draws out the other flavors as well. As a rule of thumb, I usually use a teaspoon of salt for every 1/2 to 3/4 cup of liquid called for in the recipe.

No comments: