Salt is one of the most common cooking ingredients and it can be found in almost every kitchen.
Whether used in the recipe or as seasoning after cooking, almost everyone is familiar with it.
This simple ingredient is a key ingredient used in baking, although some new home bakers might question what it’s used for.
Salt is… salty. So why do we put it in our sweet creations?
Over time you’ll come to learn that every ingredient serves an important purpose, and salt is no different.
So, what is the purpose of salt in baking? Let’s look at how it works and find out.
Salt Has a Surprisingly Big Influence on Flavor
Salt is an essential ingredient in baking that has a significant impact on the final flavor of your baked goods.
While it may seem like a small addition compared to other ingredients, salt actually plays a crucial role in bringing out the flavor of your baked goods.
In addition to enhancing the taste of your baked goods, salt also helps to balance out sweetness and other flavors, creating a more complex and satisfying taste.
It can also help to regulate the fermentation process in bread, resulting in a better rise and texture.
However, it’s important to use the right amount of salt in your baking.
Too little salt can result in bland and unappealing baked goods, while too much salt can overpower other flavors and make your baked goods taste unpleasant.
As with any ingredient in baking, it’s important to experiment with salt to find the right balance for your tastes.
By paying attention to the amount of salt you use and how it affects the flavor of your baked goods, you can create delicious and perfectly balanced treats that will delight your taste buds.
Salt Can Act as a Preservative
Salt can help some baked goods to last longer. Moisture is one of the first things to go when food becomes stale.
Bread and cakes can harden over time as moisture is lost.
If there’s a little bit of salt in the recipe, the final product will retain its moisture for longer, so it will remain fresh with the texture and flavors that were present out of the oven.
Salt can Become a Star Ingredient
Salt is often thought of as a basic seasoning ingredient, but it has the potential to become a star ingredient in baking.
Adding salt to baked goods can enhance and balance flavors, making them more complex and delicious.
Salt also has the ability to bring out the natural sweetness of ingredients like chocolate and fruit.
In fact, many professional bakers use salt as a key ingredient in their recipes, adding just the right amount to create a perfect balance of flavors.
Salt can also help to control the fermentation process in bread, resulting in a better rise and texture.
When experimenting with salt in your baking, it’s important to use the right type and amount.
Different types of salt have different flavor profiles and textures, and too much salt can overpower other flavors.
With some practice and experimentation, you can learn to use salt to enhance and elevate your baked goods to the next level.
Most Popular Salt Used for Baking
Most recipes will call for standard table salt to act as an enhancer of either flavor or texture.
Table salt contains small crystals, and these will mostly dissolve and become impossible to distinguish in a thoroughly mixed batter.
This Morton Iodized Salt is ideal for baking.
Kosher salt is sometimes used. The larger crystals take longer to degrade and can maintain at high temperatures if they aren’t dissolved.
This Diamond Crystal Kosher Salt is a popular choice for salted caramel and other sweets where the salt is front and center.
Finally, there are specialist options like Pyramid Sea Salt Flakes.
This salt is flat, large, and prominent, and is typically only used in baking as a component of specialist frosting or on the crust of savory bread.
Don’t Fear Salt Used in Baking
Salt is an essential ingredient in baking that can’t be omitted without impacting the overall flavor and texture of your baked goods.
However, many novice bakers tend to be hesitant about adding salt, either because they believe it will make their baked goods too salty or because they are trying to reduce their salt intake.
The truth is that salt plays a crucial role in baking. It not only enhances the flavor of your baked goods but also helps to control the fermentation process, making the dough rise properly.
Salt also strengthens the gluten in the flour, helping to create a more stable structure in your baked goods.
While it’s important to use the right amount of salt, don’t be afraid to experiment with different types of salt to see how they affect the flavor of your baked goods.
For example, using a coarse sea salt can add a subtle crunch to the crust of your bread, while using a flaky salt like Maldon can provide a burst of flavor in every bite.
Ultimately, don’t fear salt used in baking. Instead, embrace its importance and use it wisely to create delicious and well-balanced baked goods.
