Sourdough baking

I think it works in a hearty bread like sourdough, or maybe a rye. I don't see it working with a lighter bread very well, but maybe?

I did try doing a few searches for the idea before I started and didn't see anything out there.

Just for an idea of my ratios - my regular loaf is about 500g flour + 275g + 10g salt when it's all mixed (see previous posts for more details.) So with 5g of MSG being too much, I think 3g would give that perfect hint of umami that would just enhance the flavor. Post your results and let's see if we can make Uncle Roger proud.