I have a question, I have tried making bread in the past, but it always turns out tasting kind of dough-y no matter how long I cook it. Any tips?
Don't cook it bake it:-) actually an artisan bread is slightly chewy and that is nice same as in Mediterranean
Don't cook it bake it:-) actually an artisan bread is slightly chewy and that is nice same as in Mediterranean
It sounds like you might be using too much salt or too much yeast. I recommend using 1tsp of yeast per three cups of four and 3tsp of sea salt. Never ever for any reason use iodized.
I once walked into a salt and oil shop to pick up some olive oil. I was with my fiance and she saw some Himalayan salt. She asks the woman at the counter, "my roommates have started using Himalayan salt, but I'm not sure what it is. Could you explain it to me?" The woman then goes on to tell us that Himalayan salt is one of the healthiest forms of salt because it is one of the least processed, meaning the chemical structure is such that your body receives the most nutrition from it. She then explained that in general, course salts are that way.
She continued by telling us that iodized salt is among the most processed, meaning the body doesn't receive much nutritional value from it because the chemical structure has changed too much. She also told us that she can tell when a person uses iodized by looking in their eyes. She asks people with yellowish eyes, "are you always craving salt?" They always answer with a shocked "yes! how did you know?" She tells them that yellow eyes is a result of eating iodized salt and iodized salt often times leads to an insatiable craving for salt. Is this anecdotal evidence? Yes. Do I believe this woman? Yes.
She most certainly seemed like an authority on salt. I could have shared this story or some anonymous article on the same topic instead. The article would have been written by a human, more than likely very similar to this woman. I like anecdotal evidence.
Aaaw snap! I think that's my problem. I'm pretty sure the salt I've been using has been iodised!
Yeah no good. I use sea salt. Himalayan works well too. Essentially use a coarse salt. But not kosher, that's more a cooking than a baking salt.