Should you add some salt to flour when baking?
I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings).
I have recipes that specifically mention adding salt and others that don't.
Is there a scientific reason to add salt?
Best Answer
Salt serves two primary purposes in baking:
- To regulate yeast
- Salt kills yeast. The addition of salt to a yeast leavened dough prevents the little beasties from growing completely out of control.
- To enhance and mask specific flavors
- Salt is almost a universal flavor enhancer. Virtually anything that tastes good, will taste better with salt. What typically comes as a surprise to people is that this holds true with sweet things too, particularly chocolate. The addition of even a tiny bit of salt can make a sweet dish significantly sweeter. It also serves to mask the taste of raw flour.
Update
Also according to Progressive Baker salt affects the strength and shelf life of baked goods.
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Quick Answer about "Should you add some salt to flour when baking?"
Salt acts as a natural antioxidant in the dough and not only adds taste but especially helps bring out the flavors and aromas present in the flour and other ingredients. Next to its role in boosting the flavor of your bread, salt plays a role in tightening the gluten structure and adding strength to your dough.What does adding salt to baking do?
The main function of salt in cake recipes is to enhance the flavor of the other ingredients. Its presence perks up the depth and complexity of other flavors as the ingredients meld. Salt also provides a balance to the sweetness of cake batters\u2014but a salty flavor should not be discernible.Can you add salt to flour?
Improves uniformity and bread texture. Adding salt to flour creates a slightly different texture of nooks and crannies, due to bonding effect on proteins.Does salt matter in baking?
Does it really matter what kind I use to bake? Actually, it does. The salt you use impacts the flavor of your baked goods, how some doughs behave, and even the way you measure. And with so many varieties, it's critical to know the differences between each type, not to mention which one is meant for a specific recipe.Why do you need to add salt to your bread dough?
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Answer 2
I believe salt cuts the gluten in the flour and makes it more supple and less elastic, especially when baking breads.
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