January 11, 2018 at 10:57 am #10668
Most bread recipes are usually between 1.25% and 2% salt (baker’s weight, ie, compared to the weight of the flour). A few years back I did some experimenting and found that you can cut the salt down to about 1% before you start to notice much change in either texture or taste.
The no-salt challah I made yesterday was rather bland, Peter Reinhart’s challah uses about 1.4% salt.
The cinnamon rolls I made yesterday called for 1/4 teaspoon of salt in a recipe that used 150 grams of flour, so it was already only at about 1% salt. I cut that to 1/8 teaspoon and couldn’t tell the difference in taste at all. They might have been a bit more puffy, but I don’t consider that a bad thing in a cinnamon roll!
Paddy’s Clonmel Kitchens Double Crusty Bread recipe, which I use to make Vienna bread, has 2 teaspoons of salt in about 32 ounces of flour, or about 1.25% salt (though it does have an egg, so that adds some sodium from the egg white.) I may try making it with just one teaspoon of salt.
And of course there is a little sodium in wheat flour, too.January 11, 2018 at 11:40 am #10671
I use Morton kosher salt. I’ll weigh out a couple of tsps. when I can get back into the kitchen.January 11, 2018 at 1:40 pm #10677
I remember Peter Reinhart had some comments in the recipes I was helping test for his Artisan book about the different weight of various brands of kosher salt. As I recall, Diamond kosher salt was slightly lighter than Morton kosher salt, because the crystals were larger, so there was more space between crystals. I don’t recall if those comments made it into the published book.January 11, 2018 at 2:51 pm #10682
Just checked the side of my box of Morton’s and 1/4 tsp weighs 1.2 grams and has 480 mg of sodium.
So my two tsps. would have 8*480=3648 mg. This is divided across nine or 10 pizzas or about 426 mg of sodium per pizza.
I was stunned at how much sodium is in “plain” canned tomatoes. Pomi crushed tomatoes was much lower coming in at 10 mg but otherwise everything else is at least 180 mg or more.
All these companies are trying to move away from “preservatives” and the two natural preservatives are salt and sugar. I have a book a friend gave me that I have yet to read that is The Case Against Sugar. And carbs are still on the bad list! But, at least, fat is back as Mike points out!January 11, 2018 at 3:22 pm #10683
I am following all the conversations about salt, and while I try hard to be good, I pick up a lot of sodium from cheese and crackers and tortilla chips.
My normal English Muffin recipe has 1 teaspoon of salt to 4 cups sifted whole wheat flour. I think this is just over 1% by weight. Can someone give tell me a more exact %, and whether I should reduce the salt.January 11, 2018 at 3:38 pm #10684
At 4 1/4 ounces/cup, 4 cups or 17 ounces of flour and 1 teaspoon of salt works out to about 1.18% salt by baker’s percentages.
Of course, just like how you measure flour makes a difference, your teaspoon measure could be off by 10-20%. (I’ve got a digital scale that measures is milligrams, 5687.5 milligrams of salt is a teaspoon.)
Remember wheat flour has some sodium in it and so will other ingredients, like milk or egg.
As I have said before, when I did some tests on several bread recipes cutting the salt to 1% did not appear to have a noticeable impact on either flavor or texture/crumb.January 11, 2018 at 3:57 pm #10685
Someone please tell me why milk and egg whites have sodium in them. Is that because the animals are fed foods with salt? Until I read this, I didn’t even know there was salt in these items!January 11, 2018 at 4:08 pm #10686
I just did a quick test with two of my measuring spoons, a round one and a rectangular one that fits in the salt container better.
I measured what appeared to my eye to be a level teaspoon of salt several times.
5687.5 mg is what the chemistry texts say is a teaspoon of salt.
The round one generally came in at about 5750 to 5850 mg, or just a bit high.
The rectangular one came up with two readings in the 5750 mg range and two in the 7500 mg range! I guess that rectangular shape is more deceiving as to when it is level.January 11, 2018 at 4:20 pm #10687
Italian Cook: Salt occurs naturally in lots of food. Of course, humans have gotten into the habit of adding to what is already there. We do need some salt, but most of us probably get enough from just basic foods without hitting the salt shaker.January 11, 2018 at 4:22 pm #10690
It’s because both are a complex blend of naturally occurring substances.
Milk contains water, fat, proteins, lactose (milk sugar), minerals, pigments, enzymes and compounds called phospholipids.
Egg white contains water, proteins (including albumen and mucoproteins) and globulins.
In both cases, several of those compounds have sodium in them. There are other naturally occurring elements in eggs as well, notably sulfur in the yolk.
Some of it is based on the type of animal, some cows produce a milk that is higher in butterfat, for example. There are at least two breeds of hens that produce an egg that has a blue shell.
Eggs that are high in riboflavin (Vitamin B2) can have a greenish tint to the egg white.
And it is also somewhat affected by diet, corn fed hens tend to produce yellower egg yolks, for example, and high-omega eggs come from chickens that have been fed a diet specifically designed to produce omega-3 and related fats in eggs, though I think most of that is in the yolk.
But there’s only about 62 mg of sodium in a large egg, most of that in the egg white. So if you’re watching your sodium intake, unless you’re eating 4 dozen eggs a day (like Gaston in Beauty and the Beast), it is probably not something to worry about.
Interestingly enough, when I was looking at almond milk the other day, it actually has more sodium than cow’s milk does, though there is very little sodium in almonds, 1 mg in a cup of almonds. I’m guessing they add it (along with things like vanilla) to make it taste better.January 11, 2018 at 4:32 pm #10691
One of the higher sodium content vegetables is celery, 32 mg in each stalk. I have a friend who is a celery fanatic, she could eat an entire bunch of celery in a few hours.January 11, 2018 at 6:45 pm #10695
I measured 2 cups of flour with a one cup measuring cup, sifted, spooned and leveled with a knife.
I then measured 2 cups of flour with a two cup measuring cup, sifted, spooned and leveled with a knife.
The two cup measuring cup has about a tablespoon less flour. This was such a useful cup, and a present besides but now I wonder how accurate it is.
The discussion of accuracy in measurements earlier made me want to mention it.January 11, 2018 at 7:48 pm #10698
Tonight we had venison steaks with roasted root vegetables: parsnips, carrots, butternut squash, sweet potato, white potato, and onion. I drizzled them with olive oil and balsamic vinegar, and added rosemary and thyme.January 12, 2018 at 8:33 pm #10726
I made Mediterranean White Bean and Vegetable soup with Fennel from “366 Delicious Ways to cook Rice, Beans and Grains” by Andrea Chessman This is a very tasty soup but the vegetables dominate the soup, with the beans an after thought. I made this with out any salt, but it tastes best with a grilled cheese sandwich or cheese pizza to add salt and fat.
I cooked this in two parts in the slow cooker, first cooking the beans and then heating it up with the vegetables and herbs.January 12, 2018 at 8:44 pm #10727
For Friday dinner, I made my Rosemary Maple-Glazed Chicken with cut up sweet potatoes on a sheet pan. Peas from the freezer were the side dish.January 12, 2018 at 11:02 pm #10730
Been eating leftovers or take out for most of the week. Did saute some sugar snap peas with lotus root. Bought some tri-tip steaks and will try to cook that later this weekend.January 13, 2018 at 9:09 pm #10748
Lunch for me today was a turkey sandwich made with the no-salt Challah and some of the turkey breast tender that I roasted yesterday. I am hoping to find some ways to infuse some additional flavor into the turkey without adding salt.
Supper was pain perdue (French Toast), also made with the no-salt Challah.
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