Can MSG or Soy Sauce Replace Salt in Breadmaking?
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- Опубликовано: 9 апр 2024
- While baking over the years I’ve tested various ingredients and their effects on bread dough. Most of those tests can be found in the Principles of Baking playlist on my channel. Some were my ideas, and some were suggested and requested by viewers. Usually, the ingredients tested were already commonly used in breadmaking.
Some time ago someone asked if they could use MSG instead of salt in bread dough. I put it on my list, ordered some MSG, but later forgot about it. Whilst going through my baking cupboard one day I came across the pack of MSG and finally decided to give it a go. And after seeing that I have a bottle of soy sauce in the fridge I decided to test that out too.
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The normal salt substitute is potassium chloride, which is often in the stores around the salt or mixed with salt as "lite salt" or some such name. Often people use 1/3rd to 1/2 potassium chloride mixed with salt (sodium chloride) to reduce their sodium, but not change the flavor.
Keep in mind that too much sodium only raises your blood pressure, while too much potassium can damage your heart and kidneys. So it's not a perfect substitute.
people with heart issues (like myself) are usually on blood thinners, which are counteracted by potassium. substituting a portion of NaCl with KCl doesn't sound like a good idea
This was an excellent educational video and a very unique recipe. Shaping the dough went smoothly as did the bulk ferment and final proof - shaped eight smaller buns.
And as Charlie also said we should experiment, I looked in the fridge and pantry for ingredients: used Coconut sugar and “special soy sauce” (whatever that means) in the dough and used coconut sugar, coconut cream, instant espresso and cocoa powder to make a coconut mocha custard. Added some extra toppings prior to placing in the oven: sliced almonds and coconut/sugar nibs.
Sampled the bun with a nice cup of espresso. I must say WOW! The bun is super soft and just a light hint of salty soy sauce flavor - and the CUSTARD - OMG - the combination of the ingredients I substituted resulted in a wonderful “barely-sweet” coconut mocha flavor (more mocha than sweet) - a perfect complement to the soy sauce bun.
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Interesting. Thank you.
Traditionally in the U.K bread contained 1.2% - 1.4% salt for a sandwich loaf. Because of the flavourlessness of commercial bread manufacturers increased the salt content to give some sort of flavour. The same happened with baguettes in France which started reaching 2.2%.
There are now calls in France to reduce the salt in baguettes to 1.8%.
I used to bake with 1.4% but it's crept up.
As you imply, we have become accustomed to saltier food.
Wonderful experiment. Thx for doing this, filming it and sharing it with us.
I think I'm going to try adding soy sauce to my pumpernickel and exchanging a little bit of the molasses for brown sugar. I already add black cocoa powder to it which gives it an amazing chocolatey flavor. so yeah, thanks for the inspiration
Charlie mentioned that the coffee custard soy sauce bun recipe is based on his Skolebrod recipe (I made it in Dec 2021), so I decided to give it a try. And as he also encouraged us to experiment, I looked in the fridge and pantry for ingredients: Coconut sugar and “special soy sauce” (whatever that means) in the dough and coconut sugar, coconut cream, instant espresso and cocoa powder to make a coconut mocha custard filling. 🥥☕🍫🍮
Shaping the dough went smoothly as did the bulk ferment and final proof - shaped eight smaller buns and added some extra toppings prior to placing in the oven: sliced almonds and coconut/sugar nibs.
Sampled the bun with a nice cup of espresso. I must say WOW! The bun is super soft and just a light hint of salty soy sauce flavor - and the CUSTARD - OMG - the combination of the ingredients I substituted resulted in a wonderful sweet coconut mocha flavor (more mocha than sweet) - a perfect complement to the soy sauce bun.
Thanks for sharing this fun and very delicious recipe (#319) Photos have been posted
Coffee, Custard, and Coconut…3 of my favourite ingredients! I’m definitely looking forward to trying the soft soy bread with the creamy smooth coffee custard.
As always, you share your wonderful creativity and knowledge with us, for which I’m grateful!🇨🇦xx
I appreciate you trying different ingredients❤❤
I waited for the MSG episode for long time, thanks!
When I started intermittent fasting I discovered that I was actually salt deficient. (I got headaches that were cured by eating salt). I have to make sure that I eat extra salt every day. So not everyone gets too much salt in their food. Thanks for the video. 😊
Long story short, I accidently used msg to make sourdough bread once (I live in Asia... The msg wasn't labeled and the regular salt container was empty). Let me just tell you I was mortified when I was told I had used straight msg in place of my salt (after my bread was already almost finished...I was tired, had spent a lot of time on it, and had me like 10 loaves). Thankfully, the result wasn't the worst and the bread still made nice sandwiches. Not something I'll do again though! The flavor was slightly metallic and not as clean but if you weren't thinking about it might have gone unnoticed. Thanks for this experiment!
I like using salt+msg in my 3 day cold fermented pizza dough.
Coconut flakes after baking in the oven❤. Cool video! Greetings from Norway
Such an interesting bake! I'm half filipino so I use soy sauce everyday. Definitely trying this recipe, thanks Charlie!
I didn't expect to hear you speak Norwegian in this video haha (Skolebrød). Very good pronunciation too - the accent would be obvious but I would 100% understand what you were saying. Informative and entertaining as always, thanks!
Cheers! :) here's my attempt at it ruclips.net/video/5DeMdE9D-Dk/видео.htmlsi=930EYFREiDSkfw5p
Those soy sauce tarts are absolutely off the hook. They disappeared in no time at all. I had also never heard of Skolebrod, so thanks for that too.
I would recommend not using a cheap soy sauce like Kikkoman-with soy sauce you really get what you pay for, and I think using a high-quality laochou really made the dish successful; specifically, It didn’t have any of the harsh bitter notes that you might find in the cheapo stuff. And you are absolutely right-the flavor profiles work brilliantly with the coffee custard. Cheers from Ohio~
Thanks for making this available to non members too, it was such an intriguing question but it eluded my grasp and stayed just out of reach for a month
All of the member videos will be published eventually. Cheers ✌️😎
That coconut coffee cake is genius, and something I will try to bake for family for our next get-together
I would highly recommend you check one of Joshua Weissman's videos where they do a taste test for pizza dough with added MSG (in addition to the salt). I recall them rating it really highly. As in, the addition of MSG greatly improved the final flavor of a neapolitan pizza. This would be a great topic for your channel as you go into more depth. Guess you were missing that chloride!
Something new to consider while working on new recipe :D
brilliant, thanks
That was interesting, and you are probably right about not all will make that recipe.
I've found that MSG works best when it is in conjunction with Salt (NaCl) By itself, it isn't as tasty. But, when you put it with salt, maybe 1/3 Salt to 2/3 MSG it packs a great flavor.
Will make the Coffee Custard Skolebrod (I always have desiccated coconut for ANZAC Biscuits). 🥥
I would love if you could do a video on bread with msg+salt vs bread with just salt to make it a fair comparison
If I ever come across MSG again I'll try that.
Thank you for this! I bought some fancy soy sauce recently and have been wondering if and how I could use it in making bread. Curiously, I bought a cookbook a few years ago in Japan about baking breads using shio koji (a fermented paste made with rice and used as a marinade for cooking and umami flavours) and have had good results baking with it.
I have been making miso powder which I add to my "Mikes Mix" and usually doesn't need extra salt.
I think a soy sauce bagel would be good. Especially with some nice savory toppings.
I get calf cramps when my sodium:potassium:magnesium ratios are out of wack (usually too high sodium). Might be worth trying potassium chloride, or salts like pink sea salt which have higher potassium content to see how it works
Thanks for the video Charlie! I've found that adding chicken bouillon powder along with salt gives breads an interesting color and savory flavor. How would you describe the flavor of the soy sauce bread?
That sounds interesting! The soy sauce bread had a slight bitterness to it. That is why I made a sweet recipe to balance it.
@@ChainBaker Do you think it actually tastes like soy sauce or is more of a general brown taste?
I think that would work well with cocoa powder instead of instant coffee, what do you think?
Yeah for sure!
What coffee did you use? Is it preground, freshly ground whole bean, or instant? I haven't used coffee in baking for over a decade. I brew exclusively single-origin home-roasted coffees. In the video, the coffee looks Turkish fine.
It's a bog standard instant coffee.
And what about nutritional yeast? I am using it to give more taste to pizza dough
I've never used it, but yes that certainly sounds like it could work pretty well.
I love MSG, even pre-Uncle Roger.
BUT years ago I made bread with MSG... and it was horrible.
Never again...
Some people have their sodium levels in their blood too low. Check with your doctor. The result might surprise you. I have to add 1/2 teaspoon to my smoothie every day.
While I must confess the idea of coffee/soy sauce bread sounds appalling, I approve of your approach to opening the larder and going with the vibe! Ive made some surprisngly yummy creations in this way
It was surprisingly good 😄
@@ChainBaker being open minded is one of the most important attributes. I believe this is especially true for bakers and cookers like us, as it is we who put our creativity into foods for all to enjoy. Food to me is both a way to honour or remember the past, but it's also like taking a flavour "snapshot" of what the culinary world is like at the time. For example, in 50 years (if humanity makes it that long!)when we are old men, we will probably laugh at youngsters preparing their retro 2020's inspired menu with seaweed foam and smoked cardamom pods frozen into matcha ice cubes 😄
I tried doing this with marmite, calculated the sodium I suspect I goofed up the maths, it was a disaster.
Very beautiful 🎉❤❤❤
I am a new bread baker and learning so much from your RUclips videos. I would like to support you but see you do not do PayPal. I only use this program for sending/receiving cash due to security reasons. Wish you had a PayPal account. Thanks for all those terrific videos. I will continue watching and learning from you!
Thank you so much. If you want to support me you can do it right here on RUclips by clicking the 'Thanks' button under any one of my videos 😎✌️
i wonder if soy in onion rolls would work?
Soy and onions sound like a great combo. But what are onion rolls? I've never made those.
@@ChainBaker they are soft rolls with dried onions baked on top, very popular in the New York/New Jersey area
online says 40 percent sodium in table salt.
The sources I found said 38. Not much of a difference anyway.
MSG isn't a substitute for salt. It's a substitute for umami.
👍
soy sauce in the fridge... any reasons?
I don't have space anywhere else 😄
Fuiyoh!!!!!!
It's interesting seeing a European covering MSG. Sadly in the states, a lot of racist pseudoscience from the 1950s tarnished MSG's reputation. (Although chips/crisps like cheetos contain MSG and they have no problem eating those by the pound😂)
As always your rational approach is appreciated
Sorry, thumbs down. I'm not a fan of either of the ingredients.
Thumbs up, thumbs down, it's all the same to me. Cheers 😄
What kind of weird comment is that?
BTW, salt is ESSENTIAL.
Love your delivery!
@@pb2959Don't worry about it.