Re: Dinner Tonight, 1/31/2025

Jill McQuown wrote:

On 2/6/2025 7:28 PM, Salvador Mirzo wrote:

Graham <g.stereo@shaw.ca> writes:
 
[...]
 

There was a salt tax in Italy that caused the bakers to make
salt-free bread. Although no longer levied, they still make that
bread.  People don't realise how much salt is in bread - it's a
significant source.

 
That makes sense---I used to feel it.  Now I don't eat it anymore.
I loved it, though.  Specially with a latte sweetened with honey.
But that's another thing I can't have anymore. :)  But I'm happier.
Such is life.

 
What you don't realize is Graham bakes a lot of bread. And I'm pretty
sure he uses salt in his.
 
Jill

As do I.  Mine is a bit higher in sodium than need be, as we like it
that way.

1 tsp salt or 1.5 tsp salt is used in the average 2lb load of bread. I
split that to 2 1lb loaves, each of which typically have 18 slices per
loaf.

1 tsp is 2,300mg and most recipes I see use that.  I tend to 1.5 tsp
except with buttermilk breads which come out better with a scant 2tsp.
My highest load is 4,600mg (2 tsp)/36 slices or 127mg salt per slice.

It could be home made bread is just lower?  No added preservatives that
may have sodium in them?