That 1% baker's salt rule in the King Arthur book threw me, so which side are you on?

Hayden Ellis · 2026-10-25T14:00:05.474306+00:00

I read last week that dough salt should be about 1.8 to 2% of flour weight, which means my usual "pinch and pray" method in my Boston kitchen has been off by a mile, so are you team scale-every-gram or team feel-it-out-with-your-hands?

Free To Speak

Loading…

That 1% baker's salt rule in the King Arthur book threw me, so which side are you on? | Bakers - Free To Speak