Added about 5g of MSG to my sourdough. Did not reduce any other ingredients.
Interesting flavor, 5g is probably too much, will try 3g next time.
Definitely added a “meaty” flavor without reducing any of the other flavors of the sourdough. It’s unique.
8/10 - will try again (with a little less MSG).
My big sourdough project around this time of the year is panettone, which I’m thinking probably doesn’t need the msg, but I usually make one or two as practice to get the shape right, so maybe I’ll be back with a surprisingly full bodied sweet cake 😅