Added about 5g of MSG to my sourdough. Did not reduce any other ingredients.
Interesting flavor, 5g is probably too much, will try 3g next time.
Definitely added a "meaty" flavor without reducing any of the other flavors of the sourdough. It's unique.
8/10 - will try again (with a little less MSG).
2 Comments
TheAlbatross@lemmy.blahaj.zone · 8 pts · 2y
LastYearsPumpkin@feddit.ch · 6 pts · 2y
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.
TheAlbatross@lemmy.blahaj.zone · 4 pts · 2y
desGroles@lemmy.world · 2 pts · 2y
Interesting idea!
I'm thinking it may be worth trying a 'miso' bread if you love that umami taste.