Bread-Bakers v105.n042.2

"Jim Neuman" <jneuman@qtm.net> wrote:
>I can't get salt on top of my rye bread to stay hard.  No matter how
>I have tried, the salt sort of melts into the crust.  Then, if I get
>anything close to what I'm looking for the salt draws moisture by the
>next day making the bread soggy.  I store in paper.  Please help!

Jim
King Arthur sells Pretzel Salt that does not melt for breads and pretzels.
Item #4142 at 3.95.
Adele