In article >,
Janet B > wrote:

> 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/
> Janet US

That's interesting how the use of salt has changed over the years. It
took me 6 months or more without salt before my food no longer tasted
bland. But now I'm tasting flavors in foods that I never did before, and
even the smallest bit of salt in something ruins it for me, it is far
too overpowering of a flavor and masks the real taste of food for me.