Re: Dinner Tonight, 1/31/2025

Graham wrote:

On 2025-02-06 5:30 p.m., 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

Yes I do. It's helps in gluten formation. 2% of the weight of the
flour is the normal amount and French law dictates that for
baguettes!. I cut the amount to ~1.5%.
I once made a loaf without salt by mistake. I forgot it and should
have used a mis en place. I won't make that mistake again!

Yes, tastes all wrong with no salt!  At least most do.  I note flatter
breads use less salt.  I'm thinking pizza dough and things similar.
'flat bread catagory' I call it.