In most baking recipes, you’ll see salt as an ingredient. It’s usually called for in small amounts. Many people don’t see the harm in omitting the salt. They may think it sounds odd for salt to appear in sweet recipes, or leave it out because of a low sodium diet. However, this one little ingredient has big impact on your baking and you shouldn’t underestimate its importance.
There are many decadent desserts in which salt is a highlight, such as Sea Salted Chocolate Chip Cookies. However, unless you’re using a particular salty/sweet dessert recipe, salt in baking is essentially used in small amounts to enhance flavor. Added to sweet recipes, it uplifts the flavor of other ingredients and prevents them from tasting bland or flat. Salt adds a little punch to ingredients like citrus, nuts, vanilla, and sugar so that they have more impact on your taste buds. It also prevents some sweets from being cloyingly sweet.
Aside from desserts, salt in baking has other uses. In breads, it keeps yeast from going awry. Salt slows down the fermentation, allowing the bread to rise slowly. This is important so that the glutens in flour strengthen properly. You’ll have a better tasting and better feeling bread with salt than without it.
So, there you have it. Salt really is important in baking. And because it’s used in such small quantities, which are spread throughout the entire recipe, the benefits are worth it.
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