Let’s talk all about salt and what it is doing in your baked treats! Salt is such a savory seasoning and one of the very oldest preservative. It is a key element when you are baking to add some flavor and preserve your treats. But you only need a tiny little bit. Why is that? Lets dive into it.

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.

ingredients - including 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.

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.

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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