Tag: Fermentation control

Over 95% of sourdough recipes include salt, which is a fundamental ingredient, not an optional one. Beyond just flavor, salt in sourdough plays a pivotal role in the biochemical processes that make the bread what it is, influencing everything from texture to shelf life.

Did you know that an imbalance in the ratio of kefir grains to milk can cause your kefir to ferment in less than 24 hours, often leading to an over-cultured, sour result? Learning how to slow down kefir production is essential for managing batch sizes and achieving a milder flavor profile that suits your consumption needs.

Approximately 2% of the flour weight in most standard recipes constitutes the salt content in sourdough. This article explores the vital role of this seemingly small ingredient in sourdough baking and what percent of sourdough is salt, and how home bakers can manage it for better nutrition.