Main | Bread Machines are Obsolete with No-Touch No-Knead Bread Making »

12/09/2009

Comments

Feed You can follow this conversation by subscribing to the comment feed for this post.

Irv

It's probably best to use non-iodized salt because the iodine might interfere with the yeast. But you probably wouldn't be able to tell the difference.

I use canning salt. It's cheap and doesn't have any additives. I tried expensive sea salt and didn't notice a difference--that's to be expected given the small amount of salt used.

Steve Golden

I'm starting my first loaf tonight. My only question is what kind of salt are you using?

Irv

Thanks for the kind words. If you have any questions, or run into any problems, let me know.

yellowchello

I have been searching for education on no knead method for weeks. Thank god I came across your blog today. This is by far the most insightful and useful site on no-knead / almost no knead method on web! Thank you for sharing!

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Working...
Your comment could not be posted. Error type:
Your comment has been saved. Comments are moderated and will not appear until approved by the author. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.

Working...

Post a comment

Comments are moderated, and will not appear until the author has approved them.

Your Information

(Name is required. Email address will not be displayed with the comment.)

Blog powered by Typepad