The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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tannachan's picture
tannachan

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Janknitz's picture
Janknitz

Making bread out of Ramen or using the seasonings in a bread?


Intriguing idea, either way, though I find the seasonings pretty yucky and overloaded with salt and MSG. 

tannachan's picture
tannachan

Using the seasonings. Oh well, just a speculation...

althetrainer's picture
althetrainer

I find the taste of seasoning package from Ramen noodles very overpowering.  I am not sure how many of those packages you plan on using in your bread but some of these packages contain over 3,000 mg of sodium in just one package.  The FDA recommended no more than 2,400 mg of sodium per day (that's approx. one teaspoon of table salt).  So if you use one package in one med - large loaf of savory bread you will get a loaf that's rather salty.  On the other hand, you will find other ingredients in the package and a lot of them could be artificial that's may not go well with the bread and your health.  I personally wouldn't eat it but if you're going to make it just for fun, I am interested in hearing your report.  Have fun experimenting.


tannachan's picture
tannachan

But of course. :-)