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Originally posted by DontTreadOnMe
reply to post by PtolemyII
How easy are the pork dumplings???
I like Asian, but not spicy.....
Originally posted by Lysergic
Looks amazing!
Ever think about putting a hot dog in the crust?
Originally posted by sachieauckland
Originally posted by Lysergic
Looks amazing!
Ever think about putting a hot dog in the crust?
a hot dog in pizza! that is different idea, would try it.
Why do we use salt in bread? Basically, for flavor. You can certainly make bread without salt. However, salt-free bread, to most people, is about as appetizing as cardboard. Salt brings out the flavor in food, as we well know, and bread is no exception.
For those of you who don’t want to use salt, remember that salt is a yeast inhibitor; salt-free bread will rise much more quickly and vigorously than bread with salt. When you eliminate salt from your recipe, you’ll need to reduce the amount of yeast, and perhaps even bake bread on the “rapid-bake” cycle to keep it reined in sufficiently. Don’t use salt substitutes in the bread machine -- they don’t work.
Salt has several functions in baked goods:
It contributes to overall flavor.
In bread, it controls the fermentation rate of yeast.
It has a strengthening effect on the gluten protein in the dough.
Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop. Salt should not be eliminated from recipes using automatic bread-making machines.