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).

  • @LastYearsPumpkin@feddit.chOP
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    67 months ago

    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
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      47 months ago

      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 😅