Salt
Salt & Minerals
Functions
Dietary Info
About Salt
Salt, a crystalline mineral primarily composed of sodium chloride, is a fundamental ingredient in baking. It enhances flavor by balancing sweetness, suppressing bitterness, and amplifying other flavors, making it essential in cookies, breads, and more. In baking, salt also strengthens gluten structure, controls yeast fermentation, and affects dough texture. Its subtle but critical presence ensures baked goods are savory and satisfying, making it indispensable for both novice and experienced bakers.
History
Salt has a storied history, dating back to ancient times when it was a valuable commodity, often used as currency. Its preservative qualities made it crucial for food storage, and it eventually became a staple in various cuisines. In baking, salt's use became widespread as bakers discovered its ability to enhance flavor and texture. By the Middle Ages, it was a common ingredient in European bread-making. Today, salt remains a universal baking staple, celebrated for its ability to transform and elevate the simplest of recipes into culinary delights.
Common Uses
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