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



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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?


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


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!

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