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?
bakingsalt
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:
Update
Also according to Progressive Baker salt affects the strength and shelf life of baked goods.