• mondoman712@lemmy.mlEnglish
    11·
    1 year ago

    And everything is measured by volume. Just tell me the amount of salt I need in grams and I don’t have to worry about if it’s kosher or not.

    • Unseeliefae@sh.itjust.worksEnglish
      1·
      1 year ago

      You technically only need kosher salt if the recipe involves some of kind of fermentation or yeast rise, because the iodine in non-kosher salt will kill the yeast before it can rise.

    • grue@lemmy.ml
      1·
      1 year ago

      inconsistent flour hydration and packing density has entered the chat