When I started to bake bread in the Panasonic SD-YD250, I had a problem. Medium loaves – low sodium and regular recipe – based on The Bread Lover’s Bread Machine Cookbook (“BLBMC”) filled the pan, and had airy, weak crumb; some ballooned or cratered/collapsed/imploded. Panasonic’s recipes (in the manual; see its online recipe resource pages) …
The idea of a low sodium diet is to consume less salt. There are many sources of information. Sources may promote a fad or a personal theory. Buyer beware. These resources are scientific and fact based: The Low Sodium Program and other resources at Please Don’t Pass the Salt What Can I Eat at Hacking …
Flour is the product of grinding and milling cereal (grain). The point of harvesting and milling grain is to preserve the starches, to be eaten and metabolized into glucose. When flour is mixed with water, starches dissolve. Gliadin and glutenin are insoluble proteins in grain and in flour. When water is added to flour, these …
Dietary and culinary theories abounded – and still persist, that salt is adds flavour and should be used in cooking nutritious and tasty food. Salt has been added to food as necessary preservative e.g. ham, sausage, olives, cheese, soy and other sauces. It has become a normal practice to put some salt into any dish, …
For quick reference in baking and bread machine baking, I read a refererence in a recipe as table salt, conventionally ground: Salt (sodium chloride) is a chemical agent used to cook or process food. Saltiness is regarded as one of 5 main tastes. (Scientists have not, as of 2018, identified a distinctive taste receptor for …
I had a stroke in January. I was unconscious for a few days, hospitalized for a couple of weeks and off work for a few months. I was hypertensive. I thought I had been cooking healthy i.e. not using more salt than a recipe required etc. My blood pressure dropped with medication during my recovery. …