| Ingredient | Quantity | Baker’s Percentage |
|---|---|---|
| Whole wheat flour | 375g | 75% |
| White flour | 125g | 25% |
| Water | 360g at 32°C to 35°C | 80% |
| Salt (should be posh but…) | 11g | 2.1% |
| Yeast | 3/8 of a teaspoon | 0.4% |
As this is Sue’s favourite bread and we are taking some to Fraser today I thought I would remake it. I am also glad of the forward planning so that I can use the same title but with #2 in the title.
I made 2 loaves so double the amounts above.
Today, in the Guardian, I read an article about the amount of salt in pizzas , and I did notice that these recipes have double the amount of salt in compared to the usual sour dough that I make. The recommended daily intake of salt is apparently 6g. So eat a half of one of these loaves and you are at your daily limit.
I wondered if the lack of the “sour” was why he had more salt in, so I checked his recipe and he still has the same amount of salt in it. The loaves do taste good, but I am now suspicious of the amount of salt. I will try them again but cut out half the salt.
The other thing I tried was to use AI (not a fan of this but it is interesting) so I asked “the devil” to make the above witty and here it is…. I think they need an English witty or a sarcastic witty but… interesting hm…..
“Well, well, well! Sue’s got herself a fan-favorite bread, folks! And we’re not just baking one loaf, oh no – we’re delivering two! That’s right – double the bread, double the fun. And let me tell you, after reading about the insane amount of salt in pizzas today, I’m side-eyeing these recipes a bit. Apparently, chowing down on half a loaf of this bread is basically hitting your daily salt limit. Is this bread just secretly pizza bread in disguise? Who knows! But one thing’s for sure, we might need to lay off the salt a bit. I mean, even I can see that doubling the usual amount for the sourdough recipe is…a lot. I might just have to do a bit of experimenting in the kitchen and see if we can’t cut that salt in half. But hey, no one said baking was an exact science, right?“