July 5, 2016 - 1:26am
Sugarless bread too salty - Matter of taste?
Made Vienna bread from BBA several times recently,
and omitted the sugar in latest batch due to health concern of sucrose.
Result - My parents complained that the bread is too salty, but it's ok for me.
Is the bread really too salty without sugar? Or it's just a matter of personal taste?
If I reduce salt by 50% to fit my parents' taste, would the bread become bland?
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Personal taste of course comes in to it - you ask if it is too salty, the correct answer is that it is for your parents. Flavours are not in isolation and salt and sweet can interact just like acidity and sweetness in drinks can interact (lower acid can heighten sweetness and higher acid can mask it). The simple answer is trial and error. Try 50% reduction and work up or down from there.
Thanks. Will try it this week.
as a general rule, salt should be 2% of flour by weight, if there is lots of additional ingredients ( dried fruit, nuts, etc) then increase it slightly