Bread-Bakers v103.n038.9

Steven,

I've been following advice from Elizabeth David's English Bread and Yeast 
Cookery - she recommends weighing the salt and dissolving it in the liquid, 
before adding it to the rest of the ingredients.  I've been following that 
for years now, always with good results.  Weighing the salt would mean that 
whatever type you use, i.e. coarse or fine, you always end up with the same 
amount.  I have a small letter scale, which works very well for the salt also.

Andreas

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