Salt & Flour

Salt There are two main places of salt production, from the sea and from underground salt mines. Salt comes in rock or crystal form, granulated table salt and flake salt. Recipes in this book will define which salt to use. All types of salt should be stored in a cool, dry place in an airtight container.

Soft flour Virtually all the recipes you will find here involving flour require soft flour; we use a French T55 flour. If you find this a challenge to get hold of, I would suggest sticking to a good-quality plain (all-purpose) flour.