"Janet B" > wrote in message
...
> On Tue, 17 Nov 2015 08:39:27 -0600, Mark Storkamp
> > wrote:
>
>>In article >,
>> "Julie Bove" > wrote:
>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>> > On 11/15/2015 9:15 PM, Julie Bove wrote:
>>> >>
>>> >> "The Cook" > wrote in message
>>> >> ...
>>> >>> Right now it is on sale at my local grocery store for $2.98 for a 5
>>> >>> pound bag. Usual price is $4.58. Found a coupon for $1.00 off one
>>> >>> bag this morning. I am stocking up since there is a good date on
>>> >>> the
>>> >>> bags and I keep mine in a refrigerator until time to use it.
>>> >>
>>> >> I don't really see what the big deal is with it. I have bought it
>>> >> but I
>>> >> don't find it superior or anything.
>>> >
>>> > My wife sears by it. She gets a lighter bread and better rise. I do
>>> > very
>>> > little baking so I don't really have a co mparison.
>>>
>>> Didn't seem to go any better for me.
>>
>>For me it's taste. I don't add any salt to my breads, (or any of my food
>>for that mater) and I think the KA flour has a better taste than the
>>other super market brands.
>
> excellent article on the role of salt in yeast dough.
> https://cargillsaltinperspective.com...n-bread-dough/

My understanding had always been that salt regulates the yeast ... simple! I
did know that if I ever forgot the yeast the bread was a failure ... by my
preferences and standards. I do know that saltless breads are preferred by
some too, but not here)

That piece was fascinating. Thanks for posting it.


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