Is it really that much better?
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| Salt plays a significant role in baking. In addition to enhancing the flavor of the bake, it strengthens gluten and slows down fermentation when making bread. Kosher salt seems to be the gold standard these days, but is it really that much better? Here's the scoop! | | | | | | FOLLOW US | | | | | You are receiving this newsletter because you subscribed to Simply Recipes newsletter. Unsubscribe
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