Editing revision 1 of Critical Measurements--Salt

Flour and salt are the two critical quantities in bread making. [[Critical_Measurements--Flour|We covered flour]]; salt is much easier. Salt adds flavour, but more importantly [[Fermentation Rate|it slows down the fermentation]] - yeast doesn’t like salt at all. The usual amount of salt is about ¾tsp of salt per cup of flour. Much more or less and the dough will be slow or fast to rise. Butter has a tiny amount of salt in it so if you added salted butter, you can decrease the salt added by maybe ⅛tsp per cup of flour.

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