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Neapolitan Style / Re: Experiment
« Last post by wotavidone on Today at 05:14:51 AM »Mick,Yes Pete, we assayers say a standard seawater has a salinity of 35, actually a dimensionless unit.
I look forward to the results you achieve using saltwater for your dough.
As background, you might find it interesting that seawater has an average salinity of about 3.5%:
https://en.wikipedia.org/wiki/Seawater
Also, I recall reading about how Tony Gemignani made his acrobatics doughs. So, I did a search and found one of my old posts where I downsized the recipe that he used, and where I calculated a salt percent of 3.91%. That post is Reply 5 at:
https://www.pizzamaking.com/forum/index.php?topic=1399.msg13697#msg13697
Peter
What we are saying is a standard seawater, salinity 35, returns the same electrical conductivity as a solution of 32 g/L potassium chloride.
At least that's how I recall it. Could be wrong, it has been a long time and a lot of simple things are beginning to fade, these days.
Since the solutes are not just sodium chloride, common salt, notr potassium chloride, we can't say a standard seawater is actually 35 g/L.
Anyway. When you Add say 650 mLs of water and 25g of salt to a kilo of flour, we call it 65% and 2.5%. But it also means the water has 25 g salt per 650 mls. Which is 38g/L, which is near enough to seawater, which is why I wanted to try it.