Spelt and salt

Electricboots

Hi guys,

I read in a magazine yesterday that salt is needed in a sourdough to suppress the bacteria that chew out the proteins, which is one of the reasons that Italian unsalted bread has a distinctive texture. Does anyone know whether increasing the salt level above that used for normal bakers wheat flour when making a spelt dough would decrease the slackness problems associated with spelt flour?

 

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