Salt in dough

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avatar
KTK

Salt in dough

If you make a savoury bread (such as stilton & walnut) do you need as much salt in the general mix to make the yeast work? Would it end up a bit too salty?

Also, what do you do with left over sour dough starter? Chuck it? freeze it? how long will it live?

Thanks, KTK

avatar
Nenna

sourdough starter

As someone who has been making sourdough bread for about three years now, I can tell you that the question about what to do with leftover starter is the one I see most frequently on breadmaking blogs! The most common answer is to make pancakes with it, I did this once but I don't like pancakes enough to do it every time I have starter left over so usually I try to use all my starter in one batch of baking or i will use it up on another odd loaf on another day. As it only a small amount of flour and water I don't worry too much about getting rid of it, but don't put it down the sink, it could block your drains! You can dry your starter if you really don't want to waste it, go to a very good blog on breadmaking called The Freshloaf, an American blog, you will find ALL you need to know there, I can assure you.

 
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