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- Salt (sodium chloride) is a common seasoning that enhances the flavor of baked goods.
- In bread baking, salt controls yeast growth to prevent the dough from rising too much.
- There are several types of salt that can be used in baking:
- Table salt, a fine-grained salt with additives that make it free-flowing, is the most common form of salt used in baking.
- Iodized salt is table salt with added iodine. It is particularly important in areas that lack natural iodine, to prevent hypothyroidism.
- Kosher salt is a coarse-grained salt that is additive-free.
- Sea salt, generally coarse-grained, comes from evaporation of sea water.
- Store salt in a covered container in a dry place to prevent clumping.
- Salt can be stored indefinitely if stored properly.
- Kosher salt, iodized salt, sea salt, or a non-sodium salt substitute may be used in place of table salt in baking.
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