Salt and baking

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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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