@megan.c.brossart: Salt in Sourdough! 🍞⬇️ Why is it necessary when making homemade sourdough? The number 1 reason is flavor of course, but there are other reasons why you should always make sure you're adding salt to your dough! •flavor, this is essential • salt helps to develop the gluten in sourdough and is actually essential for good oven spring! • tempers/slows fermentation • ensures your bread browns in the oven • preserves the bread (along with the amazing wild yeast and bacteria). Salt will slow the fermentation down slightly, but not enough to actually affect the rise of your sourdough. It regulates the yeast's activity, ensuring fermentation doesn't happen too quickly. This is a good thing, slowing the fermentation means that your bread has time to develop flavor. You can add the salt at autolyse or right before you do your stretch and folds! I always add mine right before I do my stretch and folds and after the first rest! How much salt should I be using? Ideally around 1-2%. If your recipe calls for 500g of flour you can use between 5-15g of salt! My recipe uses 1000g of salt and I always use 25g of salt. It gives it an incredible flavor! What kind of salt is best to use? The salt that I currently use is the @redmondrealsalt in either the course or fine! I've also used a good quality pink Himalayan salt. Both have worked great for me and have amazing flavor! Do you have any questions about salt in sourdough? Leave them below! ✨Follow for more sourdough/baking/homemaking content! ✨ #homemaking #sourdough #homemaker #sourdoughtips #sourdoughbread #sourdoughstarter #sourdoughbaking #homemade #madefromscratch #scratchbaking #homemakers #homemakerseries #followforfollowback #influencersunder5k #fyp #foryou #foryoupage #sourdoughreels #sourdoughrecipe #sourdoughscoring #sourdoughtok #sourdoughclub #sourdoughforbeginners
