SC - Bread

[Marilyn Traber]

{squeeek, squeeek, cleaning of cobwebs out of dark corners of my childhood
memories] I grew up near Stirling, NY-home of Sterling Salt. On numerious
occasions I suffered through mine and facility tours. They do dig up the salt,
then they put it through a ball mill to pound it, then they dump it into a series
of machines where they wash out the impurities, then distill out the water to make
an almost lab grade sodium chloride, thet gets either left chunky for kosher, or
medium grind with iodine added for food grade, and some ground even finer. I have
also seem salt evaporiseurs working on the salt flats in Brittany [france] where
all they do is run it through a cloth filter into an evaporating pan. No further
purifying and it is a dirty ultralight pastel lavender sort of color. That is the
stuff that "bean and beluga" and the other really expensive dainty stores sell for
exhorbitant prices as natural sea salt. They even have location specific sea salt,
I have sen breton, provincal, medeteranean[italian and spanish brands] and hawiian
sea salts. Personally, I have generic iodized for at table, and kosher for
cooking.

margali
btw, i have some raw just dug and bagged salt if anybody really wants to see it.



> All salt used in cooking (i.e. natural sodium chloride) is sea salt.  Just
> some of the deposits are a bit older than others.  Salt is mined, not
> manufactured.  To call an ingredient "sea salt" is redundant and pretentious.
> What I have seen sold in health food stores is simply ground finer than good
> old Morton's.  Some commercial products do have iodine added, since studies in
> the thirties indicated that iodine in the diet helps reduce the risk of
> goiter.
>
> Mordonna
> Barony and Kingdom of Atenveldt



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