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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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!