Two loaves of French bread, made with our own sea salt
Mixed: 6:45 am
Molded: 9 am
Left on counter for 1/2 hour to rise before retarding in fridge for several hours
Baked: 1 pm
Gave to: Mr and Mrs B, and Mrs B’s parents who are visiting from Far Off Canada
When I put together this post a few weeks ago I started thinking further about the four ingredients needed to make a basic loaf of bread. And since I was headed to the beach the following day, I decided to try my hand at making sea salt from scratch. I’ve always been a bit of a “survivalist” (…wondering if that’s really a term). I like to think about what I would do if I lived centuries ago, or if we didn’t have all the resources available to us–resources like grocery stores and electric ovens and super speed computers. Anyway, making salt the old fashioned way seemed like a great way to find out about a very basic resource, and understand better one of the key ingredients in my bread baking.
I live only a little over a mile from the Pacific ocean. It didn’t take much research to convince me that salt making can be done with almost no equipment; all I really needed was a willing soul to wade out past the tide line and fill up some empty jugs with sea water, and a few sunny days for evaporation. In walked my energetic daughter. Perfect!
Making sea salt was easy and fascinating. While the evaporation process was taking place, I read a book titled Salt: A World History by Mark Kurlansky. I took some time, too, to browse the web and see what other amateur salt makers had to say. Here’s some of what I learned about this important ingredient in our diet:
- Salt is derived either from water evaporation or from rock deposits. Chrystaline salt deposits are found on every continent.
- Ocean water is 2.7 percent salt.
- Both humans and animals need some sort of salt intake to survive.
- Bread is icky if you leave out the salt. I know… I’ve done it…
- If you want a really cool salt box, like the one we bought made of olive wood, then you can find them at Williams Sonoma or other kitchen stores. But if want to make salt in order to save money, it’d probably take you thirty years of monitoring your evaporating pans before you pay for your very cool box… Salt is cheap today, unlike the price it fetched during the Middle Ages. Some called it White Gold back then…
- There are many resources on the web that speak of the uses and benefits, health risks and origin of salt. One website I found interesting is put together by the “Salt Institute” and this page of facts is packed with all sorts of information. Here’s another website (a commercial one that sells salt) that is filled with well-organized information regarding salt.
- Just like anything else, salt intake needs to be balanced. Too much, or too little can get you into all sorts of health trouble.
- Homemade sea salt is moist to the touch. I tried to dry a particularly wet batch in the oven and ended up making something that looked like white coral. I’m thinking that I probably destroyed some of the minerals in the salt when I overheated that batch.
- One of my very favorite chocolate treats is found here in Santa Barbara, at a local chocolatier. Chocolate Maya sells a truffle with a dark chocolate exterior, a caramel interior, and it is topped with several rough grains of sea salt. Oh, my.
- Most salt that is mined or made today is not intended for human consumption, but instead used in manufacturing. If you live in the north east, you might know that 16% of salt used in the US is for deicing roads during the winter.
- Guess what Salzburg means?
- And back to tasty treats… I recently tried Bequet caramels. They’re made in Montana and one of the varieties mixes the soft caramel with Celtic sea salt. What a great way to get your daily salt intake 🙂
- Table salt is a simple combination of sodium and chlorine. Refined salts may have other additives, such as iodine and anti-caking agents. Sea salt, like the one I made!!! contains over fifty trace minerals in addition to the all important sodium chloride…
Okay, here is my salt making journey!
So there’s my sea salt story. I enjoyed this process so much that I think I’ll keep it up during the warm months. I’d love to hear your salt facts and stories. Please share!
Disclosure of Material Connection: I have not received any compensation for writing this post. Not from my favorite chocolate shop, not from the RealSalt website, not from Bequet, who makes the most delicious caramels in all the world. But I suppose there might be some give and takes with Mr. B, whom is right now eating my bread, because he teaches my daughter math, and is just a handy friend to have around. I’m no good at math. If anyone owes anyone anything–then I really must pay some royalties or a bigger allowance to my daughter who dives readily into the sea to scoop up salt water for simple experiments. Okay, this has gone on long enough. Later, and back to the regularly scheduled show– I have no material connection to the brands, products, or services that I have mentioned. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”
You know what, though? I’m thinking that maybe I should write a children’s book on salt. The bread and the wine are covered… If you have a starting point for me please send that along.