Hi,
I have been wondering why less salt is used for a dough that is to be cold fermented? It seems that for cold fermentation the amount of salt is normally in range 2 - 2,5% whereas for fermentation at room temperature 3% salt is more common. What is the reason/chemistry behind this?
I am mostly making neapolitan style pizzas so the above salt percentages refer to the recipes I have seen on this forum.
Thanks.
/Mikko