Getting a Rise and Good Taste from Baking (with little or no salt)

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The Art of Fermentation by Sandor Ellix Katz.

Reducing salt levels and still getting a rise from baked goods – but not in your blood pressure, or with an increased risk of peripheral edema (swollen hands, feet, etc.), or with portal hypertension consequences – is actually very, very easy. You could replace the egg and milk with flax seeds and or applesauce and or a little cooked room temperature slow cooked grain milk. Remember that most of the salt in eggs is in the whites (where most of the protein is as well) and that the fat soluble vitamins and minerals in egg yolks are plentiful and tasty too!

You could make an incredibly good no sodium chocolate cake using a sourdough starter or salt free baking powder and baking soda together. Watch out for sodium in any form of chocolate, an already fermented food like coffee It should not really be there but many companies very often add it. And if you really know your stuff you could seek out the ashes of the right trees and use them to make things rise. In a chocolate cake the color wouldn’t be so not what you are used to. I’m going to start a file and write a piece on how to get things to rise, puff, swell and expand – and even brown – without the use of salt or eggs. Almost all of the salt in an egg is in the white, anyway.

Part II – Using natural wild ferments, yeasts and other things in everything from bread baking to wine making and crafting the most amazing Sicilian Gravy (almost salt-free). But first read this book that you will refer to and reread many times over the years. Read a page a day if you are pressed for time. I can’t guaranty that eating egg yolks from fresh eggs will not effect your levels of cholesterol in the blood (plasma levels) – but I don’t think they will – but I can promise you that if you read this book or pieces or paragraphs of it as you will it will change your life.

 

 

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