Re: Bread disaster
What biochemgirl said about accidentally measuring salt instead of sugar. Two teaspoons of salt shouldn't make it that salty. Also, you can try halving the salt and then taste the dough, after you get partway through mixing, and if it seems under-salted, add the other half. if you are hand-kneading, you will want to taste early to get the remaining salt fully incorporated if it needs the remainder of held-out salt. If you have ever tasted dough with no salt in it, or not enough, you will know it- unsalted dough tastes like paste.
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