Path: ...!news-out.netnews.com!postmaster.netnews.com!us7.netnews.com!not-for-mail X-Trace: DXC=Wm\cMIOYf;W_4YChK]9ALRHWonT5<]0T]Q;nb^V>PUfV5[gZBW6J?L\TD;10@6=i=^b@@ccQ <87zfj6lhgm.fsf@example.com> <878qqqii5l.fsf@example.com> <87seoslf27.fsf@example.com> <87wme39stv.fsf@example.com> <67a4cd99$3$3620709$882e4bbb@reader.netnews.com> <87seoq61j6.fsf@example.com> <67a5713e$1$3825$882e4bbb@reader.netnews.com> Content-Language: en-GB From: Graham In-Reply-To: Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 8bit Lines: 33 Message-ID: <67a58aa6$4$2385541$882e4bbb@reader.netnews.com> NNTP-Posting-Host: 127.0.0.1 X-Trace: 1738902183 reader.netnews.com 2385541 127.0.0.1:37317 Bytes: 2670 On 2025-02-06 7:49 p.m., Bruce wrote: > On Thu, 6 Feb 2025 19:36:15 -0700, Graham wrote: > >> On 2025-02-06 5:30 p.m., Jill McQuown wrote: >>> On 2/6/2025 7:28 PM, Salvador Mirzo wrote: >>>> Graham 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!