2008 June 19
The quality of ingredients have an inevitable reflection on your final product? The question is when have you gone too far? I could spend $30,000 decking out my kitchen but then again maybe my oven will do!
I have been using organic everything for my sourdough, and organic Sea Salt is not that easy to aquire. Through my obsessive tendancies I have just worked out that the cost of my baked loaves are about $0.97! Surely this is over kill. Maybe i should relook at this with now some experience (and a forum to back me up!) under my belt.
So the question is:-
Is a good quality fine salt just as good as the best sea salt for an ingredient?