"jbclem" wrote in message ...

> One of the reasons I'm making my own sourdough is that the
> commercial
> version is so over salted that it's unpalatable to me. I'd like to
> ask if
> someone can tell me how to figure the minimum amount of salt
> required to
> make a successful sourdough bread.

You could make it without any salt at all if you'd like.

It seems like the standard amount of salt is around 2% using bakers
percentages based upon recipes I've seen. You could try less, say 1%,
and see how you like it then adjust.

-Mike

One of the reasons I'm making my own sourdough is that the commercial
version is so over salted that it's unpalatable to me. I'd like to ask if
someone can tell me how to figure the minimum amount of salt required to
make a successful sourdough bread.

jc

jbclem wrote:
> One of the reasons I'm making my own sourdough is that the commercial
> version is so over salted that it's unpalatable to me. I'd like to ask if
> someone can tell me how to figure the minimum amount of salt required to
> make a successful sourdough bread.
>
> jc
>
>
I know that many will not agree with this, but I rarely use salt and
make quite acceptable sourdough bread ( and others, though most of what
I bake is sourdough) Rise, texture and crust are all fine.
Ellen

The use of Salt in Sourdough baking I am finding most interesting. I have a
small book, "Sourdough Jack's Cookery," which talks about a long sponge
method which is really a longer (14-16 hours) from mixing the starter with
2/3 of the total flour. Doing it this way one would use no yeast or baking
soda. The author indicates that one can eliminate the salt in bread by
allowing the sponge to ferment longer. It will have a sourdough taste and
can be used with any recipe.

--Roy--
Way to go!
Roy W Ludlow
"ellen wickberg" > wrote in message
news:w4FJh.16544$DN.11759@pd7urf2no...
> jbclem wrote:
>> One of the reasons I'm making my own sourdough is that the commercial
>> version is so over salted that it's unpalatable to me. I'd like to ask
>> if
>> someone can tell me how to figure the minimum amount of salt required to
>> make a successful sourdough bread.
>>
>> jc
>>
>>
> I know that many will not agree with this, but I rarely use salt and make
> quite acceptable sourdough bread ( and others, though most of what I bake
> is sourdough) Rise, texture and crust are all fine.
> Ellen

On Mar 12, 6:25 pm, "jbclem" > wrote:
> One of the reasons I'm making my own sourdough is that the commercial
> version is so over salted that it's unpalatable to me. I'd like to ask if
> someone can tell me how to figure the minimum amount of salt required to
> make a successful sourdough bread.
>
> jc

It's probably not the salt that is annoying you. Does the label have
stuff like citric acid, ascorbic acid, sour dough concentrate... ?

Yuck, I (once, and i can claim temporary instanity..I hope) out of curiosity
bought was what being sold as a 'sourdough italian' loaf off the rack in a
supermarket. Once I got it home I was reading the label while eating, and
discovered that it had every sort of additive, sour flavoring,
concentrate,sour salt, acids, etc ..everthing but real sourdough of course.
We tried it anyway, and not one member of the family would eat it..it was
the weirdest, worst tasting loaf of bread I have ever run into. YUCK. I
threw it out for the birds..they ate it but they are all birdbrains anyway
:-)

I was just glad everyone saw me bring it home so they didn't accuse me of
baking that thing!


--

Mike S.

"Will" > wrote in message
ups.com...
> On Mar 12, 6:25 pm, "jbclem" > wrote:
>> One of the reasons I'm making my own sourdough is that the commercial
>> version is so over salted that it's unpalatable to me. I'd like to ask
>> if
>> someone can tell me how to figure the minimum amount of salt required to
>> make a successful sourdough bread.
>>
>> jc
>
> It's probably not the salt that is annoying you. Does the label have
> stuff like citric acid, ascorbic acid, sour dough concentrate... ?
>

Will, I'm pretty sure it is the salt...I cut way back on salt about 15 years
ago and discovered that it didn't take very much to satisfy my taste needs
once my taste buds adapted. I read the labels of everything I buy and don't
go near any product with long ingredient lists. It's very easy to figure
the amount of salt in each portion/service/slice of bread. I've noticed
that even really good local sourdough, ie LaBrea Bakery (Los Angeles) uses
as much salt as the other manufacturers, and it's way more than regular
bread uses, which in itself is more than I want to ingest.

I just made my first sourdough bread, San Francisco sourdough from Mike
Averys' web site. I used 1 tsp salt(1120 mg) for one loaf, but twice the
amount of starter called for (I thought my homemade starter might not be
quite active enough). The bread ended up very sour, and it was a different
taste from bread that is over salty. I liked the very sour taste and could
eat small pieces (1/6th of a slice) at a time for a real taste thrill.
Getting about 12 slices from the loaf, that's a little less than 100 mg salt
per slice, compared to 250-350+mg per slice in commercial sourdough. Still
way more salt than I want to get from a slice of bread. But I was under the
impression that salt was essential for the bread making to work. Since most
of you indicate that it's not necessary, I'll try 1/2 a tsp next time and
see if the sourness kick remains. Then I'll try 1/4 tsp.

BTW, same idea goes for sugar...all commercial products, healthfood,
organic, or supermarket, are now so over sugared...and once your taste buds
adapt to small amounts it's difficult to eat the commercial stuff.

jc



"Will" > wrote in message
ups.com...
> On Mar 12, 6:25 pm, "jbclem" > wrote:
> > One of the reasons I'm making my own sourdough is that the commercial
> > version is so over salted that it's unpalatable to me. I'd like to ask
if
> > someone can tell me how to figure the minimum amount of salt required to
> > make a successful sourdough bread.
> >
> > jc
>
> It's probably not the salt that is annoying you. Does the label have
> stuff like citric acid, ascorbic acid, sour dough concentrate... ?
>

jbclem wrote:

> Will, I'm pretty sure it is the salt...I cut way back on salt about 15
> years ago and discovered that it didn't take very much to satisfy my taste
<snip>
>
> I just made my first sourdough bread, San Francisco sourdough from Mike
> Averys' web site. I used 1 tsp salt(1120 mg) for one loaf, but twice the
> amount of starter called for (I thought my homemade starter might not be
> quite active enough). The bread ended up very sour, and it was a
> different

<snip>
> BTW, same idea goes for sugar...all commercial products, healthfood,
> organic, or supermarket, are now so over sugared...and once your taste
> buds adapt to small amounts it's difficult to eat the commercial stuff.
>
> jc
>
I think you need a Doctor not a news_group that about making bread.

Joe Umstead

In article >,
"jbclem" > wrote:

> One of the reasons I'm making my own sourdough is that the commercial
> version is so over salted that it's unpalatable to me. I'd like to ask if
> someone can tell me how to figure the minimum amount of salt required to
> make a successful sourdough bread.
>
> jc

1.5 tsp to 3 cups flour seems to be right. Thanks for answers on
questions.