A customer told me my bread was too salty, and I didn't believe them at first

I checked my recipe and realized I'd been using a full tablespoon of salt for a standard loaf, which is way over. I cut it to two teaspoons and the flavor is so much better now. Has anyone else had a simple piece of feedback totally fix a blind spot?

3 comments

3 Comments

the_susan4d ago

A food writer once said our taste for salt in bread is a learned habit, not a rule. They argued many home bakers over-salt because they're copying commercial recipes that need it for shelf life. Your story is a perfect example of how scaling back can reveal the actual flavor of the wheat.

jakewhite4d ago

Man, you were out here making bread that could double as a salt lick. A whole tablespoon? That's the kind of move that makes you wonder if you're baking or curing meat. Glad the customer spoke up before you gave someone high blood pressure just by looking at a slice.

foster.tessa4d ago

Lol jakewhite's salt lick comment got me, that's exactly what I was doing with my chili. I kept adding more because it tasted flat, turns out I was killing all the other flavors. Cutting the salt in half let the peppers and spices actually come through.