05/21/2012

hawleyse from KAF Community

This is the only salt I use for my bread in my bread machine. It's the best

05/16/2012

mom244evermom from KAF Community

Maybe I'm just not experienced enough, though I bake bread several times a week. I really do not see any difference at all in flavor, texture or rise when I use this as compared to using plain old kosher salt. It's usable and I'll definitely use it up, but I will not buy it again.

05/04/2012

jasonkiniry from KAF Community

I've been using this salt in all of my bread recipes for a few months now and I have to say I am impressed. The improvement to rise that is gained from this salt is absolutely worth the trouble of using it, which I'll get to in a moment. My staple bread recipe always rises to it's maximum and my wheat bread recipes rise a lot higher than before. I've used diastatic malt powder, vital wheat gluten, lecithin, and powdered milk to try and improve the rise, but this has the biggest effect. It figures though, since yeast nutrients drastically change beer fermentation as well. I might try some of my beer nutrients once I run out of this salt, but in the meantime it's fairly easy to use. The problem I have with it is that, like some others here, my salt is very gritty when used without preparation. I'd be biting into some soft, warm bread only to have the jarring sensation of sand in my teeth. I was about to give up using it and even made a few loaves without it, which were much smaller and more sad, but then I realized I could just add the salt to my warm water I add to the dough. Just take a glass measuring cup and add your water, nuke it to the right temp, then add the salt and swirl a bit with a spoon. Let the grit settle at the bottom and gently decant the water into your ingredients leaving the grit behind. You might have to add a touch more water to the measuring cup to compensate for what you have to leave behind. It's worked wonders.

04/03/2012

fairfield from KAF Community

Oh, this salt! The texture and visually appealing colors of this bread salt are a delight. The taste does not bite your tongue. There is something earthy and exotic about this blend that is tantalizing to the tongue and appealing to the eye. Bread LOVES this salt. The rise is better, even days long rises in the refrigerator. It is attractive and tasty when lightly sprinkled over the crusts of bread, pizza dough, and baguettes. It also works very well in sweet and savory baked goods. My husband prefers it to all our various table salts. It is a wonderful product in every way. We are extremely appreciative of K.A. personnel. When our bread salt arrived, there was a tiny pinprick in the bag and the delivery company bandaged it up as they noticed it leaking thru the box. I wrote K.A. with no desire to have them send us more product but simply to inform them the bag might be faulty. Very generously they sent us another bag of salt. I so appreciate this company and their personnel. Even little tiny towns in south central Arizona can have fine baking products thanks to King Arthur!

03/02/2012

margaretsifuentes from KAF Community

I was completely surprised when this did help my yeast. I like it also because it is less of a salty presence in bread while still helping the taste. In my bread machine I dissolve the salt into the water because it is sort of irregular size.

01/15/2012

sue403@bellsouth.net from KAF Community

Seems to help.

01/01/2012

schmidtdennis from KAF Community

Been using it for several weeks now and it lives up to it's reputation. I do believe it helps with the rise, though, I honestly don't know why.

12/16/2011

satguymtl from KAF Community

Holy macaroni! I did not believe a salt could make such a huge difference in my bread's rise. So I did a test, two batches of ABin5 no-knead Master Recipe dough side by side, both using KA Unbleached Bread Flour from the same bag. Hydrated to 83% with water from the same filter pitcher, using the same amount of instant yeast from the same jar. Both got a one-minute "knead" from my stand mixer. The only variable was the salt: batch one got 1½ T of Kosher salt, while batch two got 1 T of KAF Bread Salt. Both initially measured about 1.75 quarts in the rising buckets, but after two hours the one with Bread Salt was popping the lid off its bucket while the batch with Kosher salt was barely over 4 quarts. Unbelievable! In the fridge, the tamer one has settled back just slightly, while the adventurous batch is now closer to 5 quarts. It remains to be seen if this new vigor translates to better oven spring as well, but until those first loaves are baked late tonight, color me mightily impressed.

12/11/2011

kfreshwater from KAF Community

I use it always in my baking, especially bread.

11/07/2011

brendaharamis from KAF Community

Have been using bread salt for several years and wouldn't be without it.