How a *look of surprise* might be shown...
Posted on 02/07/2012 3:59:33 PM PST by Daffynition
[snip]
Bread and rolls are the No. 1 source of salt in the American diet, accounting for more than twice as much sodium as salty junk food like potato chips.
That surprising finding comes in a government report released Tuesday that includes a list of the top 10 sources of sodium. Salty snacks actually came in at the bottom of the list compiled by the Centers for Disease Control and Prevention.
"Potato chips, pretzels, and popcorn - which we think of as the saltiest foods in our diet - are only No. 10," said CDC Director Dr. Thomas Frieden.
Breads and rolls aren't really saltier than many of the other foods, but people tend to eat a lot of them, said Mary Cogswell, a CDC senior scientist who co-authored the report.
Salt is the main source of sodium for most people, and sodium increases the risk of high blood pressure, a major cause of heart disease and stroke. Health officials say most Americans get too much salt, mostly from processed and restaurant foods - not added from the salt shaker.
Experts have known that the sodium in breads and certain other foods can add up, but even CDC officials were amazed that just 10 foods are responsible for 44 percent of the sodium consumed.
(Excerpt) Read more at medicalxpress.com ...
So let me get this straight...Jesus is the Bread of Life, and Christians are the salt of the earth.
Two great tastes that go great together. Works for me.
White bread without salt tastes like fluffy cardboard. It is heavily salted to give it flavor.
I have pretty much stopped eating store bought bread anyhow, although I sometimes pick up a loaf of fresh baked whole grain bread from the local mom-pop bakery.
These days I get my carbs from a healthy mixture of two cups of rice and one cup of barley cooked in the rice cooker.
Tasty with Japanese dishes, but awesome on top of fresh eggs fried with a little butter and yes, a touch of salt. Also good with western food a nutritious complement as a side to any meat dish.
I think you are partly right...there’s some chemistry going on with the salt too. :)
Salt is needed in bread it will affect the taste, as you mentioned; if no salt is added and salt also works with the yeast in the rising, as well as texture and crust.
The food nazis need to get over their fetish.
I'll eat as I damn well please, and I can grow/find my own.
/johnny
Salt is an essential component in the dough. It makes the glutten stronger so that the CO2 is held in the dough mass to create the sponge effect. Salt provides other functions, but the most important is that it levels out the fermentaton of the yeast which makes a more suitable bread texture.
/johnny
More stupid population control propaganda!
Salt is important, and very hard to overdose on.
.
All well and good....but ping me when you are harvesting/growing your own grain and grinding it.
I've had varying success with harvesting wild rice. It's a *lot* of work. :)
1.5 tsp of sea salt in each batch (3 cups flour) of bread dough I make.
Most definitely, and I’d love to try some of your home baked bread.
My disgust is for that commercial crap that is sold as “white bread”. The salt they dump into that trash is just one of the reasons I loathe white bread, dinner rolls, and such — although I do eat it/them if I get a hamburger from a shop or if I have to get a convenience store snack.
Fresh REAL bread? Yum!!! I have been trying, so far without success, to get my little lady to give me permission to get one of those nifty bread makers. Japanese apartments are small and we don’t have room for a full-sized oven, unfortunately.
The thought of waking up to a fresh baked loaf of rye bread with butter and thick milky coffee...
Some bread recipes need no kneeding. At all.
awfully hard to eat a pnb sandwich without bread
Actually, it’s not.
Each year, I amaze by American friends (and freak out my Japanese friends) by making PBJ oni-jiri (rice balls). What I do is make the aforementioned mugi rice with just a touch of rice starch added (barley isn’t sticky enough by itself), chill the peanut butter overnight in the fridge, then use a butter baller to make peanut butter balls.
When the mugi-rice is ready, I prepare the oni-giri press (I don’t have the knack for hand shaping the traditional way), load the press with rice on both sides, impale the peanut butter balls on a fork, dip them in strawberry preserves, and load them onto the press.
Close, and voila! A peanut-butter-jelly-rice ball. Best served hot, or brushed lightly in butter and heated in a toaster oven.
I made those for a Christmas party a couple years back and the kids loved them — although their mothers wouldn’t talk to me for a month afterwards.
I swear, some of the looks I got... I thought they were going to declare Jihad against the American infidel!
I bake my own bread, too. I follow Peter Reinhart’s books The Bread Maker’s Apprentice and Whole Wheat Breads.
I have trouble handling Reinhart’s epoxy method, it gets so wet.
I use my KA Pro 600 to knead, as I don’t like how long it takes to knead bread by hand.
How about you, which recipes and methods do you like?
Ed
And I do grind some of my own flour. But for now, I use store-bought flour mostly, since it's cheap and available.
It's amazing how just 100 grams of fresh ground wheat and rye can make commercial bread flour taste SO MUCH BETTER.
What I do with my barley is between me and Baccus.
/johnny
More of Moochelle’s war on food.
Meanwhile, what does SHE eat!!???
Forget me cooking any kind of complex cake. My GPA fell from 4.0 when I hit pastries.
I use a professional mixer with hook for mixing bread. 10 minutes for straight breads like hard rolls and baguettes, 8 minutes for loaf bread.
For rich dough, it depends on the recipe, but I don't make much of that stuff. Who can eat brioche or hallah more than a few times a year?
I follow the traditional accepted practice for all my breads. Those guys have been doing it for hundreds of years and have it all worked out.
/johnny
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