Probably due to using baking soda/powder as a riser instead of yeast? Can buy yeast-leavened bread at a good bakery though it'll probably cost you (time required to rise and proof), or do what many have been doing and make your own (bread machine will work). Can even make it w/o any added salt though it can taste insipid and bland.itemsale2003 wrote: ↑ Is there a reason almost any brand of bread you pick either off the shelf or bakery has considerable amount of sodium. Atleast 130mg per slice if you look at nutrition facts.
Has anyone come across a low sodium bread in Alberta stores (like cobs bread)?
I didn't read correctly at first and panicked! I saw 270mg sodium.itemsale2003 wrote: ↑ Is there a reason almost any brand of bread you pick either off the shelf or bakery has considerable amount of sodium. Atleast 130mg per slice if you look at nutrition facts.
Has anyone come across a low sodium bread in Alberta stores (like cobs bread)?
Baking your own bread is stupid simple and a rewarding process. Bake your own and you need nothing but flour, water, salt (optional but flavour) and yeast. Look up artisan no kneed bread recipe and get going.itemsale2003 wrote: ↑ Is there a reason almost any brand of bread you pick either off the shelf or bakery has considerable amount of sodium. Atleast 130mg per slice if you look at nutrition facts.
Has anyone come across a low sodium bread in Alberta stores (like cobs bread)?
Looking up nutrition facts.playnicee1 wrote: ↑ I didn't read correctly at first and panicked! I saw 270mg sodium.
Good thing I read again, it's per two slices.
That's STILL 135mg per slice!
Ironically, that's the Dempsters "Double Flax" bread, which is supposed to be healthy! lol
Why have sodium at all? No taste? Any healthier alternatives?gr8dlr wrote: ↑ Looking up nutrition facts.
75g for 2 slice portion (75,000mg)
270mg of sodium. That's milligram not grams.
=> 0.36% salt.
My homemade bread is usually 1% salt as a percentage of the flour content for reference. At 70% hydration, the salt content is 0.58% of the flour/water b4 baking.
I never weighed my bread after baking...anyone? I think that 0.36% salt likely is not way out of line.
My recipe is 7g for a 2lb loaf (907g) but I usually use less than that (I hope).
are you diabetic or high blood pressure?itemsale2003 wrote: ↑ Is there a reason almost any brand of bread you pick either off the shelf or bakery has considerable amount of sodium. Atleast 130mg per slice if you look at nutrition facts.
Has anyone come across a low sodium bread in Alberta stores (like cobs bread)?
Try making your own bread without salt...and you'll see why you can't exclude it. I've done it by accident (ie forgot to add salt) and it's not "GOOD EATS".playnicee1 wrote: ↑ Why have sodium at all? No taste? Any healthier alternatives?
How to convert Milligrams to Grams
1 milligram (mg) is equal to 1/1000 grams (g).
1 mg = (1/1000) g = 0.001 g
The mass m in grams (g) is equal to the mass m in milligrams (mg) divided by 1000:
m(g) = m(mg) / 1000
Example
Convert 5mg to grams:
m(g) = 5 mg / 1000 = 0.005 g
https://www.rapidtables.com/convert/wei ... -gram.html
Yes, salt not only controls the rising process so it is needed chemically but it adds significant needed flavour. Otherwise you may as well play with papier mache & eat the paste. (I made white bread without salt just to see what would happen & when I tried to unload it on the local ducks, even they would not eat it.)
Have you ever forgotten to add the salt to your homemade bread? It's inedible!
...which is loaded with salt. My bottle of Kikkoman says that one tablespoon (15 mL) has 960mg of sodium, which is 2.4g of salt.thriftshopper wrote: ↑ If you are east Asian or eat an east Asian diet, don't forget that other major possible source, soy sauce.
I have, a few times. Some a mistake (I've also forgotten to add yeast), some deliberate. It actually isn't too bad if you've been on a low sodium diet.
maybe eat a half slice at breakfast and half slice at lunchitemsale2003 wrote: ↑ Is there a reason almost any brand of bread you pick either off the shelf or bakery has considerable amount of sodium. Atleast 130mg per slice if you look at nutrition facts.
Has anyone come across a low sodium bread in Alberta stores (like cobs bread)?
Plenty of times. But I never make plain white bread, and love the flavour yeast gives.
