[Sca-cooks] salt

[Terry Decker]

In baking bread, salt improves the flavor, strengthens the strands of
gluten, and acts as a governor for the yeast.

The first point is somewhat self evident.  Bread without salt tastes a
little flat.  In unleavened doughs, flavor is about the only reason to add
salt.

If you over work bread dough, the gluten strands will start to break apart.
Salt strengthens the gluten strands and extends kneading period.

Salt slows the action of the yeast and helps gas bubbles to form evenly in
the crumb.

While too much salt will kill off your yeast, the quantities used in most
recipes can be added directly to the liqour without problems if you have a
very active yeast.

Bear


>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....
>
>Vitha the ever curious.