Let’s discuss salt and its role in baked treats and savory dinners. Salt is a delicious seasoning and one of the oldest preservatives. It is a key element in adding flavor and preserving treats when baking and cooking, but you only need a tiny bit. Why is that? Let’s explore.

On a marble countertop, three little bowls each hold a different type of salt. Theres a wooden spoon loaded with pink salt resting on one. These salts come in all textures and colors, showing off their pink and white crystals—a tiny peek into the world of salt!.

Salt Molecules

Salt molecules are teeny tiny, much smaller than most food molecules. So when you add 1/2 teaspoon of salt to lets say 4 cups of vegetables, you are adding equal amount salt molecules to vegetable molecules. This amazing fact I found in a book titled Baking Science by Dikla Levy Fances. This book is a must read if you want to develop your own recipes.

Different salts spread out on a marble table, showing off their variety. Starting from the top left and going clockwise: theres a measuring cup of fine white salt, a bowl of pink Himalayan crystals, some coarse white sea salt, and finally, ground pink Himalayan salt.

What does salt do in baking?

  • Enhances flavor
  • Balances sweetness
  • Suppresses bitter flavors
  • Helps develop gluten
  • Helps build structure
  • Helps preserve food

How much salt should you use when baking?

On average, most recipes will call for between 1/2 teaspoon – 1 teaspoon. Some bread dough will call for up to 1 tablespoon of salt. Salt is very powerful and even adding 1/4 teaspoon too much will make a noticeable difference. That is why it is very important to use unsalted butter when baking because there is no way to know how much salt is in each salted butter cube and you can easily over salt your treat.

Check out the little salt display on the marble countertop—theres white sea salt, pink Himalayan salt with a scoop, and some flaky sea salt. It’s all laid out in small bowls, just begging you to dive into the world of salt!.

What salt is best?

It is best to bake with fine sea salt. You want to avoid iodized salt because that is mixed with multiple minerals and does not have as strong of a flavor. You also want to avoid salt that is larger grain because it won’t melt down in the oven as quickly and you could end up with salt crystals in your treat.

On a marble counter, three bowls highlight the magic of salt: coarse sea salt, chunky pink Himalayan crystals, and fine pink Himalayan salt. Two wooden scoops sit there casually, holding some of these amazing varieties.

How should you store salt?

It is best to store salt in an airtight container at room temperature. If you leave salt in an open container it will absorb moisture and flavors.

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Three cute bowls of various salts with measuring spoons sit on a marble surface. Theres pink Himalayan salt in the top bowl, coarse sea salt in the middle, and fine salt at the bottom. The headline says, Why Salt Matters in Your Recipe: Getting to Know Salt.
antThree cute bowls of various salts with measuring spoons sit on a marble surface. Theres pink Himalayan salt in the top bowl, coarse sea salt in the middle, and fine salt at the bottom. The headline says, Why Salt Matters in Your Recipe: Getting to Know Salt.