Sourdough baking

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Sourdough baking

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MSG Laced Sourdough (imgur.com)

submitted 11 months ago by [email protected] to c/[email protected]

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Added about 5g of MSG to my sourdough. Did not reduce any other ingredients.

Interesting flavor, 5g is probably too much, will try 3g next time.

Definitely added a "meaty" flavor without reducing any of the other flavors of the sourdough. It's unique.

8/10 - will try again (with a little less MSG).

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[–] [email protected] 8 points 11 months ago (1 children)

While I love cooking with MSG, I'd be skeptical of putting it in bread. It sounds like it had the effect I'd expect and while I don't think I need an umami feeling outta my bread, I bet the magic ratio would mean the bread simply tastes more full-flavored and balanced instead of umami forward.

Really interesting idea, I might have to toy with it myself!

[–] [email protected] 6 points 11 months ago (1 children)

I think it works in a hearty bread like sourdough, or maybe a rye. I don't see it working with a lighter bread very well, but maybe?

I did try doing a few searches for the idea before I started and didn't see anything out there.

Just for an idea of my ratios - my regular loaf is about 500g flour + 275g + 10g salt when it's all mixed (see previous posts for more details.) So with 5g of MSG being too much, I think 3g would give that perfect hint of umami that would just enhance the flavor. Post your results and let's see if we can make Uncle Roger proud.

[–] [email protected] 4 points 11 months ago

My big sourdough project around this time of the year is panettone, which I'm thinking probably doesn't need the msg, but I usually make one or two as practice to get the shape right, so maybe I'll be back with a surprisingly full bodied sweet cake 😅