Re: Dinner Tonight, 1/31/2025

Dave Smith wrote:

On 2025-02-07 8:25 p.m., Carol wrote:

Graham wrote:
 

 

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.

 
The pizza dough make uses 3/4 tsp salt with 2 cups flour.

My recipe same on salt but 3 cups flour.  Use Cento brand crushed
tomatoes at 20mg per 1/4 cup (probably need 1/2 cup sauce for the whole
pizza).  There are other flat breads you can use for the base but not
sure of salt savings except by portion control.  My recipe makes a 14
inch thin crust or a 12 inch medium crust. You'd be best with thin
crust.  8 slices.  Salt load 2,725/8 slices=215mg per slice.  (check my
math, sometimes I do it wrong).

Pizza isn't a low sodium food but it can fit if careful with the
additions.  It won't be a cheese swamp but can't recall if you liked
that.  Mozz is 138mg per ounce.  1 slice would get 69mg cheese if you
used only 4oz for the pie.  Spinach and mushrooms are sodium 'nil' (too
little to matter).  Bell peppers and hot peppers too (watch for brined
hot peppers and check sodium load).  Shrimp fit.