food (vegan)
Bread experiment progress: dough is completed and will proof overnight at room temperature. Significantly less yeast than normal, likewise much less salt (about a quarter of supermarket bread). Very curious if this works; if it does, I will have tasty and very low-salt bread!
food (vegan)
Oops, burned the top because it expanded more quickly than expected in the oven - but otherwise it seems to be a success! It tastes basically like bread, which is the success condition given the low amount of salt
food (vegan)
@joepie91 Wait, you put salt in bread? I... Have I been making bread wrong this whole time?
food (vegan)
@rallias This is a very typical thing to do, at least for yeast-based bread; it serves a function for the flavor, but also makes the dough less likely to break down during kneading and baking, AIUI.
food (vegan)
@rallias (I ended up researching this for a while and the conclusion seemed to be "you need some amount of salt for dough integrity, but nowhere near as much as people typically use")
