this post was submitted on 04 Sep 2024
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Or maybe it’s just me not using much added salt. I do use it when a recipe calls for it or it seems important (like with bread), but it takes several years to work through a canister of salt.
I’ve found that using good spices or fresh herbs make a huge difference over using more salt to perk up weak spices. And I’ve found that many cheap spices are mostly salt, but better spices are more of the intended flavor
I have tried to cut out processed food, partly for this reason. However even once a week of eating out or processed food (or soy sauce) totally dwarfs anything I intentionally add
Oh bread salt is totally for taste. The yeast doesn't like it. Shit even the sugar in bread recipes isn't important. If you have enough time all you really need to make bread is water, flour, and an oven. Of course said bread will taste like shit.
https://www.kingarthurbaking.com/blog/2020/07/29/why-is-salt-important-in-yeast-bread
I think it's funny how much they emphasize how important salt is then include Tuscan bread recipes. Not having salt changes how you proof it because it changes yeast activity, but you absolutely do not need it to make bread. Heat from the oven is just as fine for stopping over proofing.