what does salt do in baking? - Mothering Forums

Forum Jump: 
 
Thread Tools
Old 08-06-2003, 01:10 AM - Thread Starter
Banned
 
somemama's Avatar
 
Join Date: Sep 2002
Posts: 1,592
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I'm trying to remember from home-ec in high school (forever ago!):

Does salt help baking powder or baking soda in any way?

If a muffin recipe calls for salt, can I leave it out or use less? I really don't like to cook with salt.

Thanks.
somemama is offline  
Sponsored Links
Advertisement
 
Old 08-06-2003, 01:21 AM
 
Trishy's Avatar
 
Join Date: Oct 2002
Location: BFE, Kentucky
Posts: 11,558
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
I never use salt in my baking and I don't think anything I have made has suffered for it. I'm not exactly sure what the purpose is but I think you are headed in the right direction.
Trishy is offline  
Old 08-06-2003, 05:58 PM
 
cathe's Avatar
 
Join Date: Nov 2002
Location: Central Coast, California
Posts: 5,727
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 1 Post(s)
In non-yeast baking - salt is just for flavor. In yeast breads, salt is to control the rising of the yeast so you should do what the recipes says.

Cathe Olson, author The Vegetarian Mother's Cookbook, Simply Natural Baby Food, and LIck It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love.  
cathe is offline  
Old 08-06-2003, 09:58 PM - Thread Starter
Banned
 
somemama's Avatar
 
Join Date: Sep 2002
Posts: 1,592
Mentioned: 0 Post(s)
Tagged: 0 Thread(s)
Quoted: 0 Post(s)
Thanks!
somemama is offline  
 
User Tag List

Thread Tools


Forum Jump: 

Posting Rules  
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off