23 minutes ago, JoNorvelleWalker said:My bread is typically half as salty as called for by the recipe.
Reminds me of first reading about Tuscan unsalted bread. In retrospect maybe that low salt is balanced by the more salty dishes/sauces. At some point I realized i was maybe using salt to make not so great stuff ok. My sister when she comes from OZ to US craves Mexican. She was stuffed and about to fly out so invited me to eat her leftovers. Two bits in my mouth puckered and I pitched it. I've heard people complain at the free chips and salsa expected at Mexican places saying chips not salted. Duh glutton - you shoveled them in (free!) and did not balance with the salsa.
On the bread - internet tells tales of salt taxes, the Papacy etc but this quote makes sense in terms of this discussion “Tuscans make saltless bread as everything else is very salty. Cured ham is so salty that we usually eat it with saltless bread and figs that counterbalance the taste. Plus, saltless bread lasts longer.”
