MSG Laced Sourdough
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).
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.
Interesting idea!
I'm thinking it may be worth trying a 'miso' bread if you love that umami taste.