The answer to "a pinch of salt" is that you "season to taste". Literally, taste it, then add more if it needs more. Your pinch and my pinch will be different, because you and I will like different amounts of salt.

And it's actually nearly impossible to find "a pinch of salt" in a recipe these days. Most recipes will give you exact measures for herbs and spices.

[–] atlas@sh.itjust.works 3 points 1 month ago (1 children)

Kinda hard when it's a baked recipe. Bread recipes especially seem to have a habit of pinch measurements, and yet you can't taste it before baking

[–] Voroxpete@sh.itjust.works 2 points 1 month ago

Which is ironic given that the previous commenter was extolling how scientific and precise baking is, and how you never have to deal with vague measurements.

Baking - especially bread - is in fact incredibly fussy. It's hugely dependent on factors like humidity and temperature, and just what mood the yeast is in that day.

But if you are struggling with bread recipes that include vague measurements for salt, generally 5g of salt for every 250g of flour should be alright.

Also avoid bread recipes that measure flour by volume (cups). Look for ones that measure by weight instead. Much more reliable.