What is the purpose of salt in salt dough?!


Question: Most recipes seem to use a ratio of 2:1, flour to salt. What is the basis of these recipes? What happens to the result when using different amounts. Some of the recipes varied greatly. One recommended using 1:1, while another wanted 4:1, flour to salt. If it does not matter, I would like to use less salt because I have lots of flour. Does the method of cooking, oven or microwave, affect the recipes any?


Answers: Most recipes seem to use a ratio of 2:1, flour to salt. What is the basis of these recipes? What happens to the result when using different amounts. Some of the recipes varied greatly. One recommended using 1:1, while another wanted 4:1, flour to salt. If it does not matter, I would like to use less salt because I have lots of flour. Does the method of cooking, oven or microwave, affect the recipes any?

**** Are you referring to the salt dough for crafting Ornaments and figurines?


I believed the salt is to keep the bugs out of the project, when I made my dough, I completely dissolve the salt and the water before making the dough, it makes a much smoother dough and easier to work with, I do not think it really matters with the ratio of salt is.
It needs to be in a conventional oven to dry out, the microwave will not work properly, you are really just trying to Dry the dough

first off..you don't bake in a microwave...it doesn't work...and since you're talking about flour and salt, I'm assuming you're baking.
Salt is there mostly for taste. The more salt you use, the more flavor it has, the more salt you use the less sugar...(recipes that use a lot of sugar use very little salt.)
You bake in the oven, cook on the top of the stove. If you're using a bread recipe, it's always going to be baked. You cannot cook or microwave regular baked goods. (cooking requires liquid...so liquid and bread don't mix)
Microwaves heat food, they don't bake or cook it. (no you don't actually BAKE those sandwiches, they're already baked and ready for the microwave.)
So if you want to bake...follow the recipe, untill you get to the point you can make up your own versions...
Cook on top of the stove...
Microwave things that have already been cooked (baked goods get hard...).

It could have something to do with leavening and the salt reaction with baking soda or powder. It also is for flavor. I know baking has a lot to do with chemical reactions between things but just how it all works is a mystery to me.





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