this post was submitted on 27 Nov 2023
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Sourdough baking
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Sourdough baking
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I think it works in a hearty bread like sourdough, or maybe a rye. I don't see it working with a lighter bread very well, but maybe?
I did try doing a few searches for the idea before I started and didn't see anything out there.
Just for an idea of my ratios - my regular loaf is about 500g flour + 275g + 10g salt when it's all mixed (see previous posts for more details.) So with 5g of MSG being too much, I think 3g would give that perfect hint of umami that would just enhance the flavor. Post your results and let's see if we can make Uncle Roger proud.
My big sourdough project around this time of the year is panettone, which I'm thinking probably doesn't need the msg, but I usually make one or two as practice to get the shape right, so maybe I'll be back with a surprisingly full bodied sweet cake ๐