The best method to determine correct proportions is to weigh your
ingredients and use bakers' percentages. Recipes vary tremendously of
course but the following is a guide:
Flour 100%
Water 66%
Salt 2%
Yeast 1% (instant) or 2% (active dry)
Carol Field's Crocdrillo / Crocodile Bread calls for 530 - 550 grams of
flour. Therefore the 'standard' amount of salt (which you should vary
according to your taste) should be 10.6 - 11 grams. A teaspoon of table
salt weighs about 7.1 grams. Next time you use the recipe try using 1 1/2
teaspoons rather than the suggested 1 1/2 tablespoons salt. There must be a
typo in the otherwise excellent book.
Regards
Steven Leof
London, England