On Mon, 21 Jul 2008 21:21:30 +0100, Adam Funk > wrote:
>When I substitute Old Bay or HotSalt for salt in bread-machine
>recipes, I've been adding 50% of the volume --- based on pure guesswork.

I could help you with the chemistry, but I use Morton Salt Substitute instead,
which is KCl, so I'm not experienced, have never been experienced, in humani-
form resalting.

>Assuming that % w/w is not too far of from % v/v, that means I should
>use about 50% more Old Bay, or 33% more HotSalt, than the volume of
>salt in the recipe.
>
>Is that reasonable?

What does it _taste_ like?

Dave "and do you have an indentured kitchen-helper whom you can whack with a
wooden spoon and teach your sekrits to?" DeLaney
--
\/David DeLaney posting from "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

When I substitute Old Bay or HotSalt for salt in bread-machine
recipes, I've been adding 50% of the volume --- based on pure
guesswork.

Now I want to try science, but it's been (um) a while since I took
chemistry.


According to the nutritional label, a 1.2 g serving of Old Bay
contains 330 mg of sodium.

Na has a formula weight of 22.99, Cl of 35.45, so I reckon 330 mg of
sodium corresponds to 839 mg of NaCl. Dividing that by 1200 mg tells
me that Old Bay is 70% w/w NaCl.

Similarly, the label on HotSalt says 330 mg sodium per 1.1 g serving,
so that's 75% w/w.

Assuming that % w/w is not too far of from % v/v, that means I should
use about 50% more Old Bay, or 33% more HotSalt, than the volume of
salt in the recipe.


Is that reasonable?

--
The wonderful thing about standards is that there are so
many of them to choose from. [Grace Murray Hopper]

"Adam Funk" > wrote in message
...
> When I substitute Old Bay or HotSalt for salt in bread-machine
> recipes, I've been adding 50% of the volume --- based on pure
> guesswork.
>
> Now I want to try science, but it's been (um) a while since I took
> chemistry.
>
>
> According to the nutritional label, a 1.2 g serving of Old Bay
> contains 330 mg of sodium.
>
> Na has a formula weight of 22.99, Cl of 35.45, so I reckon 330 mg of
> sodium corresponds to 839 mg of NaCl. Dividing that by 1200 mg tells
> me that Old Bay is 70% w/w NaCl.
>
> Similarly, the label on HotSalt says 330 mg sodium per 1.1 g serving,
> so that's 75% w/w.
>
> Assuming that % w/w is not too far of from % v/v, that means I should
> use about 50% more Old Bay, or 33% more HotSalt, than the volume of
> salt in the recipe.
>
>
> Is that reasonable?

What is reasonable is the results you re getting.

IIRC The salt in breadmaker recipes has 2 functions:

First it adds flavor to the bread.
Second it retards/restricts the growth of yeast to get the proper rise each
time.

What is the texture of the bread you're making?

http://www.redstaryeast.com/kneadednotes3.html

SALT controls yeast activity to achieve a slow, steady rise and it
strengthens the dough structure; eliminating salt can result in a baked
bread that has collapsed.
--
Old Scoundrel

(AKA Dimitri)
Are you satisfied?

In article >,
(David DeLaney) wrote:

> On Mon, 21 Jul 2008 21:21:30 +0100, Adam Funk > wrote:
>
> >Is that reasonable?
>
> What does it _taste_ like?

Terrible!

Wait, I told that right.

--
Singing is the universal language, along with being on fire.
-- Joss Whedon

On Jul 21, 1:21 pm, Adam Funk > wrote:
> When I substitute Old Bay or HotSalt for salt in bread-machine
> recipes, I've been adding 50% of the volume --- based on pure
> guesswork.
>
> Now I want to try science, but it's been (um) a while since I took
> chemistry.
>
> According to the nutritional label, a 1.2 g serving of Old Bay
> contains 330 mg of sodium.
>
> Na has a formula weight of 22.99, Cl of 35.45, so I reckon 330 mg of
> sodium corresponds to 839 mg of NaCl. Dividing that by 1200 mg tells
> me that Old Bay is 70% w/w NaCl.
>
> Similarly, the label on HotSalt says 330 mg sodium per 1.1 g serving,
> so that's 75% w/w.
>
> Assuming that % w/w is not too far of from % v/v, that means I should
> use about 50% more Old Bay, or 33% more HotSalt, than the volume of
> salt in the recipe.
>
> Is that reasonable?

What 'reasoning' are you using, that you need to match your Minimum
Daily Requirement for sodium?

Unless you're trying to pre-determine the day you'll need to book
the cardiology ward, why not go with the other, empiricism-based
responses; do you like the bread's taste, and did it rise to your
satisfaction?

(And btw %wt. has little to do with %vol.)


Dr. Hot"a doctorate does not an expert make"Salt

Doctroid > wrote:
> (David DeLaney) wrote:
>> On Mon, 21 Jul 2008 21:21:30 +0100, Adam Funk > wrote:
>> >Is that reasonable?
>>
>> What does it _taste_ like?
>
>Terrible!
>
>Wait, I told that right.

<runs out of room blushing>

Dave "fingernails on blackboard" DeLaney
--
\/David DeLaney posting from "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

"David DeLaney" > wrote

>>> >Is that reasonable?
>>>
>>> What does it _taste_ like?
>>
>>Terrible!
>>
>>Wait, I told that right.
>
> <runs out of room blushing>

The bread also rises.

> Dave "fingernails on blackboard" DeLaney

****ing the night away...

--oTTo--

On 2008-07-22, Dr. HotSalt wrote:

> Unless you're trying to pre-determine the day you'll need to book
> the cardiology ward, why not go with the other, empiricism-based
> responses; do you like the bread's taste, and did it rise to your
> satisfaction?

Yes, it's good. (Fnarr rejected.)

> (And btw %wt. has little to do with %vol.)

I thought that was the weak point in it.

> Dr. Hot"a doctorate does not an expert make"Salt

Well, I'll take your advice with a grain, um, never mind.


--
Usenet is a cesspool, a dung heap. [Patrick A. Townson]

On 2008-07-21, Dimitri wrote:

> What is reasonable is the results you re getting.

I'm getting good results. Really, I just wanted to get my
calculations and recollection of high-school chemistry checked.


--
Is one language more powerful than another? Compare, for example,
English with Yiddish. Sure, it's hard to describe a carburetor in
Yiddish, but try describing a schlemiel in English. (Stoll 1995)

On 2008-07-21, David DeLaney wrote:

> What does it _taste_ like?

It's good. Are my calculations right?


> Dave "and do you have an indentured kitchen-helper whom you can whack with a
> wooden spoon and teach your sekrits to?" DeLaney

Are you looking for a career change?


--
The wonderful thing about standards is that there are so
many of them to choose from. [Grace Murray Hopper]

Adam Funk > wrote:
>On 2008-07-21, David DeLaney wrote:
>> What does it _taste_ like?
>
>It's good. Are my calculations right?

Could be. We'll have to wait and see if you mutate, of course.

>> Dave "and do you have an indentured kitchen-helper whom you can whack with a
>> wooden spoon and teach your sekrits to?" DeLaney
>
>Are you looking for a career change?

Not really. I mean, the sore toes and balls of the feet are no substitute for
an actual clubfoot, though I do have a passable hunch in my back. But the
career-and-a-half I currently have is working at the moment...

Dave "waiting for unexpected predicted forthcomings" DeLaney
--
\/David DeLaney posting from "It's not the pot that grows the flower
It's not the clock that slows the hour The definition's plain for anyone to see
Love is all it takes to make a family" - R&P. VISUALIZE HAPPYNET VRbeable<BLINK>
http://www.vic.com/~dbd/ - net.legends FAQ & Magic / I WUV you in all CAPS! --K.

On Tue, 22 Jul 2008 20:13:02 +0100, Adam Funk >
wrote:

>On 2008-07-21, David DeLaney wrote:
>
>> What does it _taste_ like?
>
>It's good. Are my calculations right?
>
>
>> Dave "and do you have an indentured kitchen-helper whom you can whack with a
>> wooden spoon and teach your sekrits to?" DeLaney
>
>Are you looking for a career change?

personally, i'm looking into the 'bloated plutocrat' field, but there
don't seem to be many openings.

your pal,
blake
** Posted from http://www.teranews.com **