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Author Topic: Crust tastes a bit bland with 3% salt. Should I go higher?  (Read 782 times)

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Offline flatfeed611

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Crust tastes a bit bland with 3% salt. Should I go higher?
« on: July 21, 2022, 09:44:27 AM »
My crust tastes a bit bland even though Iím already using 3% salt. Would it be fine to go higher with the salt levels?

Offline TXCraig1

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #1 on: July 21, 2022, 10:02:14 AM »
Going as high as 4% is not particularly common but not unheard of. I'd try 3.5% and 4% both next to your 3% and see what you think.
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Offline theppgcowboy

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #2 on: July 27, 2022, 09:25:11 AM »
You should examine your process. What is it? That may make a bigger difference.

Offline scott r

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #3 on: July 27, 2022, 10:03:17 AM »
I LOVE salty foods and for me 3% is too salty for crust.  I also think salt that high effects the texture in a negative way.  Its subtle but I notice it. 2.5 is about the cap for me.  You might want to check your weights or math again as its possible you were not really at 3%

Offline Bill/SFNM

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #4 on: July 27, 2022, 10:03:29 AM »
You might also want to include other people in your testing. Salt sensitivity is highly subjective and can be affected by things like medications. As I've gotten older, I find myself adding more salt to everything than I used to.

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Offline Heikjo

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #5 on: July 27, 2022, 12:47:05 PM »
What's your recipe and fermentation schedule? There are other ways to bring more flavour out of the crust.
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Offline andreguidon

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #6 on: July 27, 2022, 01:45:24 PM »
how does you pizza look?
the mailard effect is very important for taste, the more caramelized you pizza is, the tastiers ill will be.
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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #7 on: July 29, 2022, 02:09:14 AM »
I LOVE salty foods and for me 3% is too salty for crust.  I also think salt that high effects the texture in a negative way.  Its subtle but I notice it. 2.5 is about the cap for me.  You might want to check your weights or math again as its possible you were not really at 3%

Same for me...
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Offline flatfeed611

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #8 on: July 29, 2022, 10:01:15 AM »
how does you pizza look?
the mailard effect is very important for taste, the more caramelized you pizza is, the tastiers ill will be.

I donít think a lack of maillard in my crust is the reason for the bland taste. I cook at 800-900F and thereís plenty of maillard going on.

Offline flatfeed611

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #9 on: July 29, 2022, 10:04:36 AM »
What's your recipe and fermentation schedule? There are other ways to bring more flavour out of the crust.

63% hydration
15% sourdough starter and 1% instant yeast
3% salt

Iím doing 3 hrs of bulk ferment at room temp and 1-4 days cold in the fridge. Iím thinking about bumping up the bulk ferment time.

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Offline wotavidone

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #10 on: July 29, 2022, 01:18:20 PM »
63% hydration
15% sourdough starter and 1% instant yeast
3% salt

Iím doing 3 hrs of bulk ferment at room temp and 1-4 days cold in the fridge. Iím thinking about bumping up the bulk ferment time.
15% sourdough and 1% instant yeast seems like an awful lot of leavening agents to me.
Not that I use sourdough, haven't done it for years.
Mick

Online Pizza_Not_War

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #11 on: July 29, 2022, 02:14:37 PM »
Agree that 1% and sourdough is overkill. Not sure if that effects blandness, surely could give you a yeasty flavor. There are so many potential factors influencing taste. Do other people think your crust is bland?

Btw with that amount of yeast you don't need room temperature time at all.
« Last Edit: July 29, 2022, 02:16:35 PM by Pizza_Not_War »

Offline TXCraig1

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #12 on: August 01, 2022, 12:53:01 PM »
The instant yeast easily outcompetes the SD. Try it without any instant yeast sometime and see how much different the flavor is. That being said, cold fermenting SD is very suboptimal in every way - aroma, flavor, and texture, IMO.
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Offline mosabrina

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #13 on: August 01, 2022, 03:51:15 PM »
When I first started making pizza someone mentioned that 3% salt level did not taste salty. I tried it and I agreed so never changed it. I may reduce my salt levels a touch and see what it does.

Offline flatfeed611

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #14 on: August 02, 2022, 07:52:45 PM »
The instant yeast easily outcompetes the SD. Try it without any instant yeast sometime and see how much different the flavor is. That being said, cold fermenting SD is very suboptimal in every way - aroma, flavor, and texture, IMO.

Why is sourdough cold fermenting suboptimal? Just curious.

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Offline TXCraig1

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #15 on: August 03, 2022, 10:36:48 AM »
Why is sourdough cold fermenting suboptimal? Just curious.

In my experience, it has a negative effect on aroma, flavor, and texture as compared to Room Temp ("RT"). Texture in particular. YRMV.

The main advantage of CF is that it allows for flavor development with a huge margin of error that you don't have with RT which takes a lot more precision - particularly with SD.  That being said, I think you can make a dough in 6 hours at RT that is every bit as good as a 24 Hour CF.

More thoughts on the subject: https://www.pizzamaking.com/forum/index.php?topic=41039.0
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline flatfeed611

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #16 on: August 04, 2022, 07:19:17 AM »
In my experience, it has a negative effect on aroma, flavor, and texture as compared to Room Temp ("RT"). Texture in particular. YRMV.

The main advantage of CF is that it allows for flavor development with a huge margin of error that you don't have with RT which takes a lot more precision - particularly with SD.  That being said, I think you can make a dough in 6 hours at RT that is every bit as good as a 24 Hour CF.

More thoughts on the subject: https://www.pizzamaking.com/forum/index.php?topic=41039.0

Thank you, Craig. That was an excellent read.

How much sourdough % and room temp do you use on your recipes? Iíve bumped up the RT for my latest batch of pizza dough. Letís see how it turns out.


Offline TXCraig1

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #17 on: August 05, 2022, 10:32:10 AM »
I do 2.1% - 2.5% (depending on the time of year) for 48h at 55-60F.

Generally 62.5%HR and 2.8% salt.
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Offline tlb2017

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #18 on: August 05, 2022, 03:41:05 PM »
Hi Craig
If you go by your SD chart, you should be using  8%-9%
for 48 hours at 57-58 F. Is that right or am I missing something?
« Last Edit: August 05, 2022, 03:48:52 PM by tlb2017 »

Offline TXCraig1

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Re: Crust tastes a bit bland with 3% salt. Should I go higher?
« Reply #19 on: August 05, 2022, 04:01:29 PM »
Ooops - senior moment. Should have said 60-65F.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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