@rustic_peacock: Does the type of salt actually matter in sourdough… or are we overthinking it? If your sourdough bread is inconsistent, overproofing, or lacking structure… it might not be your starter. It might be your salt. Salt in sourdough baking is critical. It controls fermentation, strengthens gluten development, and improves crumb structure and flavor in homemade bread. Now here’s where beginner bakers AND experienced bakers mess up: Different salts = different crystal sizes Which means measuring by teaspoons gives you different results every time. So whether you’re using iodized salt, Celtic salt, or fine sea salt… the real problem isn’t the type. 👉 It’s not weighing your salt. For consistent sourdough bread, you need: 👉 2% salt based on flour weight 500g flour = 10g salt Every. Single. Time. This is the difference between dense, unpredictable loaves and strong, bakery-quality sourdough. Stop guessing measurements. Start baking with precision. #sourdough #breadbaking #homebakers #bakingtips #artisanbread

Rustic Peacock🐓❌️

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Tuesday 07 April 2026 00:59:48 GMT