[Sca-cooks] salt

[Daniel Myers]

On Friday, November 1, 2002, at 11:57 AM, <kerrimart at mindspring.com>
wrote:

> What purpose does salt have in baked goods?  I know that adding it too
> early
> in bread making will kill yeast, but why add it at all?  I know that
> most
> recipes call for 1 tsp - 1 Tbsp of salt (cookies, breads, pies, etc),
> but I
> never knew why....

I'm not sure but I believe it acts as a dough conditioner - making the
dough easier to work with, and affecting the texture of the finished
product.

- Doc


--
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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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