Someone please tell me why on Earth do cake & cookie recipes call for salt?!
Answers: It makes no sense to me to put both sugar and salt into the same batter. Aren't they going to clash?
Salt helps to enhance the flavor of other ingredients in the dough or batter. However, apart from it's flavor effects, salt also affects the chemical reactions going on in your cake batter or cookie dough. It's more noticeable in breads where it controls the speed of fermentation and strengthens the bonding of gluten in the flour, but similar reactions happen in cakes and cookies, too.
Salt is a flavor enhancer. You use TO much salt when you actually taste the salt.
It makes good sense to bake with salt, cause it brings out the flavor.
1.Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food.
2.to prevent a thyroid disease
During the baking process you use such little salt that you won't actually taste it in the cake.
They actualy do use it with baking to enhance the salt and to go with the sugar.
Ahem! Salt has certain chemical propeties that react with yeast and your lovely cakees and cookies rise :)
It keeps them from tasting flat.