Label
All
0
Clear all filters

Salt

Appears in
The Fundamental Techniques of Classic Bread Baking

By French Culinary Institute

Published 2021

  • About

Although there are hundreds of different salts, there is only one salt used in baking—sodium chloride. Necessary for good health (though overuse is detrimental), sodium chloride is primarily used in baking and cooking to improve flavor and prevent spoilage. Salt can be mined from the earth or taken from a body of water; the former method requires that the salt be dissolved in water and the brine evaporated, the latter requires that salty water be allowed to evaporate via sunlight or artificial means, leaving behind usable salt crystals. The method used to process the brine will determine the size, shape, and, occasionally, the taste of the final crystals.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 160,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value

In this section

Part of

The licensor does not allow printing of this title