Bread-Bakers v103.n042.13

I tried the salt measurements suggested by Werner Gansz in a challah recipe 
that had produced some pretty decent bread in the past 5 years.

That good bread became great bread! Because the rising was slowed, the 
flavor had the chance to better develop and the loaves didn't "blow out".

I wouldn't have believed it if I hadn't tried! Next week I am pulling out 
the rye and whole whear bread recipes!

Thanks again, Fredericka