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Date: Thu, 6 Feb 2025 21:23:03 -0700
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Subject: Re: Dinner Tonight, 1/31/2025
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From: Graham <g.stereo@shaw.ca>
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On 2025-02-06 7:49 p.m., Bruce wrote:
> On Thu, 6 Feb 2025 19:36:15 -0700, Graham <g.stereo@shaw.ca> wrote:
> 
>> On 2025-02-06 5:30 p.m., Jill McQuown wrote:
>>> On 2/6/2025 7:28 PM, Salvador Mirzo wrote:
>>>> Graham <g.stereo@shaw.ca> writes:
>>>>
>>>> [...]
>>>>
>>>>> There was a salt tax in Italy that caused the bakers to make salt-free
>>>>> bread. Although no longer levied, they still make that bread.
>>>>> People don't realise how much salt is in bread - it's a significant
>>>>> source.
>>>>
>>>> That makes sense---I used to feel it.  Now I don't eat it anymore.  I
>>>> loved it, though.  Specially with a latte sweetened with honey.  But
>>>> that's another thing I can't have anymore. :)  But I'm happier.  Such is
>>>> life.
>>>
>>> What you don't realize is Graham bakes a lot of bread. And I'm pretty
>>> sure he uses salt in his.
>>>
>>> Jill
>> Yes I do. It's helps in gluten formation. 2% of the weight of the flour
>> is the normal amount and French law dictates that for baguettes!. I cut
>> the amount to ~1.5%.
>> I once made a loaf without salt by mistake. I forgot it and should have
>> used a mis en place. I won't make that mistake again!
> 
> When I'd forget that, the bread wouldn't look too bad but would taste
> like nothing.
> 
Exactly!