Michael_Schaap
Cook
Hello all! My name is Michael and I am new to DiscussCooking.com.
I am also new to something else. Heart disease. 3 weeks ago in the efforts to remove a Tumor the doctors found that my heart was too weak (was pumping at 22%). Instead of removing the tumor, which was postponed, I had a heart operation They told me that I have had several heart attacks and one was in my mid 20s. Being that I am only 38 years old, I suppose I am kinda bumbed out.
Because of the sodium content in store bread, I am back to baking my own . Not bad really. I'm a very good bread baker! With salt... I tried some without salt and well.... lets just say I had really underestimated the importance salt has in bread.
I have had a couple of successes though. I left out the salt and added Vital Wheat Glutten. They came out INCREDIBLE! Very airy. It is if the salt was never taken out.
So my question to you all is what do you do? For those of you who can not have salt in your recipe, how do you get the bread to come out without the texture of a brick.
I am also new to something else. Heart disease. 3 weeks ago in the efforts to remove a Tumor the doctors found that my heart was too weak (was pumping at 22%). Instead of removing the tumor, which was postponed, I had a heart operation They told me that I have had several heart attacks and one was in my mid 20s. Being that I am only 38 years old, I suppose I am kinda bumbed out.
Because of the sodium content in store bread, I am back to baking my own . Not bad really. I'm a very good bread baker! With salt... I tried some without salt and well.... lets just say I had really underestimated the importance salt has in bread.
I have had a couple of successes though. I left out the salt and added Vital Wheat Glutten. They came out INCREDIBLE! Very airy. It is if the salt was never taken out.
So my question to you all is what do you do? For those of you who can not have salt in your recipe, how do you get the bread to come out without the texture of a brick.