Increase salt in master Sicilian/Neapolitan recipes?


I am a bit of a salt geek , although I have high blood pressure and try to restrict the intake. However, my family says that they feel both doughs could use more salt. Is there a reason to not add more salt to the dough (inhibition of yeast, inhibition of enzymatic activity?) or just "tradition." (one of my criticisms of Italian bread has always been lack of salt). Has anyone experimented with this? (and, yes, I understand that salt can/should be sprinkled on the finished product).

Thanks
Ken K

Ken K.
posted about 1 month ago

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Ken, the amount of salt used in my doughs tend to be on the higher end. I haven't done a side-by-side test, but I've never had any issue in terms of inhibition.

I always mix the salt into the flour instead of adding to the water/yeast mixture. But, back in the day, before I knew what I was doing, I'd add salt into the water/yeast mixture and still didn't have any issues!

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Raj Irukulla admin
posted about 1 month ago


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