Any Home Bakers Here?

[appps]

Salt is actually good for you!

It is almost the only food product that has Iodine, Which is vital for keeping a healthy Thyroid.
Also low sodium levels have a very negative effect on the body.

Everything in moderation but only leave things out if your personal doctor tells you too.

Only if you buy iodised salt. I only learnt about that about a year ago, before that the one I bought didn't have any duh!

My mum has high blood pressure so her dr is always telling her to cut salt, cut salt. Well she cut it so much that she ended up in hospital and they finally worked out her symptoms were due to dangerously low sodium levels not her heart like first thought. Turned out one of her medications kept the levels down anyway so by cutting it all out like the dr was telling her she ended up with none!

I just always have in the back of my mind how much salt is in the processed stuff these days. Haven't quite readjusted since we stopped buying so much of that though

 

[appps]

Comments I made on salt was for regular entreee cooking.


Not sure, but I think salt in baking breads or dough items is to control the rise somehow and not necessarily for flavor?

 In bread machines they tell you to place the yeast and salt in separate locations, because salt will inactivate the yeast.
 But 1 1/4 tsp sounds a little high for one loaf of bread. 

I also don't think homemade bread should be judged against "store bought" - I absolutely love the different texture and flavors of a homemade bread.  If you seek the "store bought" texture, maybe stick to white bread?

But, regarding salt - it is only a health issue if one had hypertension, otherwise the rest of us don't have that concern.  Just personal taste preferences.





Personally I don't need to restrict salt, but too much salt is just as bad as too little IMO.

I prefer the homemade texture to. It's the dreaded rug rats that are the problem. I bake it and then throw half it out because it isn't super soft like the store stuff. They will actually tell me there's no bread when there half a loaf of mine sitting there :-(
So while I figure they will get used to it eventually, I do wish I could at least get close to a bakery loaf so they got used quicker lol.

 

[Wyorp Rock]

I tried the salt in the eggs before you cook. I think it really did make a difference!
The salt must absorb excess water? They cooked fluffy and nice.

Yummy on those cookies!

 

[room onthebroom]

We never eat iodized salt here because theres dextrose in it & my body is sensitive to it. We only use Sea Salt or Himalayan Pink because it is only salt, nothing else added.

 

[ronott1]

We never eat iodized salt here because theres dextrose in it & my body is sensitive to it. We only use Sea Salt or Himalayan Pink because it is only salt, nothing else added.

Does the Himalayan pink salt have iodine in it?

The bottle from Costco did not list it.

 

[room onthebroom]

Does the Himalayan pink salt have iodine in it?

The bottle from Costco did not list it.

I use the one from Costco too. The ingredients only list salt & claim Himalayan to be 'one of the purest salts in the world'. I've eaten it nearly everyday on popcorn for the last couple years & have never broken out from it... (& yes, I did just admit to being a hardcore popcorn addict!)

 

[ronott1]

I use the one from Costco too. The ingredients only list salt & claim Himalayan to be 'one of the purest salts in the world'. I've eaten it nearly everyday on popcorn for the last couple years & have never broken out from it... (& yes, I did just admit to being a hardcore popcorn addict!)

I had that salt on popcorn tonight too!

 

[katsdar]

Does the Himalayan pink salt have iodine in it?

The bottle from Costco did not list it.

I believe it does naturally, table salt is so refined that it loses it's natural nutrients thus the reason Iodine has to be added to it

 

[appps]

Well it looks like a real loaf

Have to let it cool to give the taste test. I actually replaced the yeast with 200g of sourdough starter too.

 

[Wyorp Rock]

Well it looks like a real loaf



Have to let it cool to give the taste test. I actually replaced the yeast with 200g of sourdough starter too.

Oh My! Where's the BUTTER!