Sour dough afficionados ..

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Sour dough afficionados ..

Postby PatsyMFagan » July 8th, 2018, 11:04 am

Should it taste salty ? I was in the village yesterday morning for a hair cut - passed the Village Bakery and thought I would buy some local made bread.... I am finding it quite salty, but if I'm right, there is no salt in the making of it :? :(
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Re: Sour dough afficionados ..

Postby scullion » July 8th, 2018, 11:14 am

the starter doesn't have it in - it would kill the microbes but i suppose that it could be put in the bread dough - it may be a matter of choice.
ask them next time you're in the bakery. they may not realise it was over salty - and they may give you a replacement loaf!
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Re: Sour dough afficionados ..

Postby Zosherooney » July 8th, 2018, 11:29 am

There is no salt in the recipe I use.
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Re: Sour dough afficionados ..

Postby PatsyMFagan » July 8th, 2018, 11:34 am

I thought not …. yes, I will call in tomorrow to let them know … thanks
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Re: Sour dough afficionados ..

Postby PatsyMFagan » July 9th, 2018, 7:52 pm

Turns out I was sold Soda bread :( :o :rolleyes: I thought it was too soft for sour dough, but I got my money back in exchange for the remains of the loaf ;)
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Re: Sour dough afficionados ..

Postby miss mouse » July 9th, 2018, 8:39 pm

Mystery part solved, was there a lot of salt in it or was it the baking powder? I loathed the baking powder in North American bakes, it feels as though it is on my teeth forever.
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Re: Sour dough afficionados ..

Postby PatsyMFagan » July 9th, 2018, 9:02 pm

I found it unpleasantly salty, but perhaps because I was expecting the taste of sour dough although I have always found soda bread to be palatable.
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Re: Sour dough afficionados ..

Postby dennispc » July 10th, 2018, 10:59 am

Just to add, I put a tsp of salt into all our bread including sourdough.
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Re: Sour dough afficionados ..

Postby PatsyMFagan » July 10th, 2018, 11:08 am

Soda bread too Dennis ?
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Re: Sour dough afficionados ..

Postby suffolk » July 10th, 2018, 3:52 pm

dennispc wrote:Just to add, I put a tsp of salt into all our bread including sourdough.



I tsp per how much flour?
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Re: Sour dough afficionados ..

Postby dennispc » July 13th, 2018, 8:35 am

Gosh Patsy, it's such a long time since I made soda bread I honestly can't remember - I'll look up a recipe I might have used and let you know.

When I say a tsp Suffolk - it's a heaped one - not measured - but normally that would be with 500gms flour. A larger loaf would be a bit more. Bear in mind I have a low salt problem, have to keep my salt levels up.
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Re: Sour dough afficionados ..

Postby suffolk » July 13th, 2018, 9:35 am

:D :tu:
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Re: Sour dough afficionados ..

Postby dennispc » July 13th, 2018, 11:38 am

Hi again Patsy, yes, all my soda bread recipes include salt as do the sourdough ones.

Soda Bread is a quick rise bread, overnight bread and sourdough are the opposite. I dropped making soda bread when I read the following: -

“Could there be a a connection between the Irish tradition of making bread without any fermentation at all (it is aerated with ‘bi-carb’) and high incidence of coeliac disease in that country?” Andrew Whitley, Bread Matters, p42, published in 2006 by Fourth Estate.

I was a bit slow in replying to both questions as we were in Cardiff for grandsons graduation. A lovely time. :D
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