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Can we talk about how much salt bread recipes have changed since the 1970s?
I was looking through my mom's old recipe box last weekend and found her basic white bread recipe from 1974. It only calls for 1 teaspoon of salt for a 2-loaf batch, which is maybe half of what most modern recipes use these days. I tried making it as written, and honestly the bread came out so bland I couldn't believe people ate that back then. Has anyone else noticed old recipes being way less seasoned than what we're used to now?
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palmer.ryan9d ago
I heard somewhere that back in the 70s people just didn't use as much salt in cooking overall because of health concerns, but also because bread was eaten with heavily salted butter or strong meats. It is kind of wild how our tastes have shifted, your old recipe sounds totally normal for that era.
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