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Salt in Baking

That little bit of salt your recipe calls it REALLY necessary? It seems like such a small amount to impact the outcome. The moment salt is added to the dough, the affect begins!


Salt makes the gluten in your dough stronger. Without the salt, the dough tens to rise faster and large air pocket holes appear. Have you ever gotten a loaf of bread with huge holes in it? Not fun when you are trying to make a sandwich


Salt also enhances the flavor of the dough and/or pastry. It helps to balance the sugar in the recipe. If your bread tastes bland, it may be due to a lack of salt. As we have learned in an earlier post, salted butter has varying degrees of salt from brand to brand. So do not count on salted butter to add the extra flavor you desire! I still recommend using unsalted butter and adding salt to your recipes for best results.


Salt controls the fermentation process making the dough rise at a much better and steadier rate. Salt attracts water so it can absorb some of the moisture allowing the yeast to work more slowly and evenly.


When selecting the type of salt for baking, I usually use table salt, although you may use Kosher salt as long as it is FINE! The larger salt crystals from Kosher salt will not distribute evenly. Save it for when you are cooking savory dishes!

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