What type of salt should I use for sourdough bread baking?

When it comes to sourdough bread baking, choosing the right type of salt is crucial for achieving the best flavor and texture. While any type of salt can technically be used, there are a few options that are commonly recommended for sourdough bread making.

One popular choice is sea salt. Sea salt is made by evaporating seawater, leaving behind natural minerals and trace elements. It has a slightly coarse texture and a clean, briny flavor that can enhance the taste of your sourdough bread. Sea salt is available in both fine and coarse varieties, so you can choose the texture that works best for your recipe.

Another option is kosher salt. Kosher salt is a coarse-grained salt that is commonly used in Jewish cooking. It has a clean, pure taste and dissolves easily, making it a great choice for sourdough bread baking. Kosher salt is also less likely to contain additives like iodine, which can affect the fermentation process of your sourdough starter.

If you prefer a more refined salt, you can use table salt in your sourdough bread recipe. Table salt is highly processed and typically contains additives like iodine and anti-caking agents. While it may not have the same depth of flavor as sea salt or kosher salt, it can still be used successfully in sourdough bread baking.

When using salt in your sourdough bread recipe, it's important to measure accurately. Too little salt can result in a bland-tasting bread, while too much salt can inhibit the fermentation process and lead to a dense loaf. I recommend using a kitchen scale to measure your salt, as it provides the most accurate results.

In summary, the type of salt you use for sourdough bread baking is a matter of personal preference. Sea salt, kosher salt, and table salt are all viable options, so choose the one that suits your taste and dietary needs. Remember to measure your salt accurately to achieve the best results. Happy baking!

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Samantha Dougherty

baking, traveling, photography, gardening

Samantha Dougherty is a professional baker and sourdough enthusiast with over 15 years of experience. She has traveled the world to learn about different sourdough techniques and has a passion for sharing her knowledge with others. Samantha is also the author of the bestselling cookbook, 'Sourdough Delights: A World of Flavorful Breads and Treats'.