All about salt Salt slows down the chemical reaction in the dough
2 calming fermentation activity to a steady level
l 3 salt makes the dough a little stronger
4 salt is hydrscopic which means it absorbs water
5 salt makes pastry tighter
6 salt effects the dough from the moment it is added
7 salt of course adds flavour
8 salt potentiates the flavour of other ingredients
9 in baking the type of salt is irrelevant
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