oh, of course. not what i'm saying. what i'm saying is that salt is a key taste ingredient in baking- (unless you can't eat salt) and the amount needed is usually miniscule compared to the other ways salt gets into our foods.
Maybe not what you're saying, but I've seen it time and again; people see a recipe without salt and automatically assume it's a mistake. The idea that salt might simply not be an ingredient of the dish has been beaten out of them. Personally, I very rarely add salt to desserts; it doesn't add anything that I want and in many cases is actively obnoxious. Salt has somehow achieved the status of a fad- one of the more bizarre of my lifetime- and it's about time for people to start reevaluating it's use.
Well, I'm not so surprised, having eaten my share of Italian breads without salt. I'll proceed with the traditional recipe and report back tomorrow. Thanks, Emiko!
Bread in Tuscany is traditionally unsalted. I wouldn't be surprised if there are more regions in Italy that do this, however I'm the most familiar with Tuscany as I've spent a chunk of time there.
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Bread in Tuscany is traditionally unsalted. I wouldn't be surprised if there are more regions in Italy that do this, however I'm the most familiar with Tuscany as I've spent a chunk of time there.
https://food52.com/recipes/14821-italian-polenta-cookies
either way, always bake with unsalted butter. Use 1/2 -1 tsp kosher salt . taste the dough.