I have had good experiences of making bread and bad ones.
Main reason for bad ones have been that I have used way too little salt, what is my palm measurement of teaspoon appears to be 0.5grams instead of 5 grams, but everywhere they tell about cutting the salt and I was fool believing and cutting even from that amount
Problem with bread is that when bread rises it needs salt to rise up, if it rises sideways there is too little salt.
Today I made some pizza dough and I tried to cut down the salt from 2% from flour weight that instructions said, I used 1.5% and sure enough, it did not work as well, but it was far better in texture than my older attempts which had been more of doughnut texture instead of pizza crust texture.
Health people will of course scream, 300 grams of pizza dough contains already 3 grams of salt and they demand one should use less than 5 grams a day!
I have baked only twice by weight now, but both times better than ever before, wonderful way, removes unskilled cook from equation
Main reason for bad ones have been that I have used way too little salt, what is my palm measurement of teaspoon appears to be 0.5grams instead of 5 grams, but everywhere they tell about cutting the salt and I was fool believing and cutting even from that amount
Problem with bread is that when bread rises it needs salt to rise up, if it rises sideways there is too little salt.
Today I made some pizza dough and I tried to cut down the salt from 2% from flour weight that instructions said, I used 1.5% and sure enough, it did not work as well, but it was far better in texture than my older attempts which had been more of doughnut texture instead of pizza crust texture.
Health people will of course scream, 300 grams of pizza dough contains already 3 grams of salt and they demand one should use less than 5 grams a day!
I have baked only twice by weight now, but both times better than ever before, wonderful way, removes unskilled cook from equation