IngredientsSalt
Feines Salzfine salt
Small crystals that dissolve at once. That makes it the salt for dough, for sauces and for the pot on the stove.
In bread dough two percent on the flour is the usual amount. There salt does more than season: it slows the yeast and tightens the gluten. Do not tip it straight onto fresh yeast, mix it into the flour first.
In Mexikoin Mexico
Sal fina or sal de mesa, in every supermarket and corner shop. No substitute needed.
The standard product is iodised. For everything except sourdough that causes no trouble.
Vorsichtwatch out
Iodised salt can slow a sourdough. For the starter and for long fermentations use uniodised salt, sal sin yodo in the shop.
Never swap fine salt for coarse spoon for spoon. Fine salt weighs considerably more per spoon, and the dish comes out too salty.