Today’s quick online search taught me that an existing Bronze Age road reaches an ancient sodium chloride deposit. Historically difficult to procure and refine, its well-known preservative qualities resulted in wars over ready resources like salt lakes. Hilighting the impact, ancient adages remain such as ‘salt of the earth’ (Gospel of Mathew 5:13) and, sad to note, a male slave being ‘worth his salt’.
Enough on the abundant facts, though. A humorous incident brought the mineral’s importance to mind after my husband and I, working as a team, made a loaf of bread. I mixed our preferment the night before and he continued with the various steps throughout the following day.
Saying nothing at first, thinking my tastes buds were off, I couldn’t detect any flavor. When he tried a slice without Kerry brand salted butter my husband all but gagged, saying I must have omitted salt.
He was half right. My guy dropped the ball on this one. The preferment doesn’t call for salt.
Deserved apology accepted. ~smug grin~ But I won’t rub salt in the poor fellow’s wound.
Do you bake bread? Would you use a machine or prefer Alton Brown’s hands-on technique?