Salt and baking


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


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.