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It would be about 1/4 of a teaspoon.
There is a discussion about weight, volume, and salt here:
http://www.convert-me.com/en/bb/viewtopic.php?t=780
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∙ 14y ago
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Can you use bread to absorb too much salt in a recipe?
no
Does adding salt to a bread recipe cause the?
No, adding salt to bread does not cause a question mark...
What is a good basic bread recipe with little salt content?
Check the Link a low salt bread.
A banana bread recipe calls for one-fourth tsp salt Diane is making 5 loaves of banana breadhow much salt does he need?
1 and 1/4 teaspoons
What should you do because you added too much salt to a bread recipe?
If you know how much additional salt you added, you can simply add enough ingredients to make additional loaves. Otherwise, you will need to throw out the mix or find something else that uses that much salt.
What is a common day item taxed by the French government?
it is the bread.
Will bread made of just flour and water bake?
You can but I'd add a little salt to give it some flavour. There's nothing worse than forgetting to add salt to a bread recipe. The taste is so bland it's almost inedible The basic recipe for flat breads such as the Indian chipati is just flour and water and salt.
How much salt is a ten cent box of salt in old recipe?
1 Tablespoon
How much salt is in saussage?
This depends on the specific recipe for saussages.
What ingredients do you put in to make french toast?
French toast recipe for four people: 8 slices of bread half a liter of milk 50 grams of sugar or better, brown sugar, a dose of vanilla-perfumed sugar some butter to fry the bread slices in. Break the eggs in the milk, add the vanilla sugar, whip the whole and soak the bead in it. Fry your butter in the pan and put the bread in until cookes (it turns light brown). You may then put the sugar (or even put it while the bread is frying)
What to do if you have added to much salt in a banna bread reciepe?
you take it out
What is french bread made of?
Four ingredients are used to make bread: flour, water, yeast, and salt. This ends up in 'baguettes' or 'pains', the varieties the French would accept as 'French bread'. These recipes do not contain any preservative or added fats, as you may find in industrial breads.
