5 Reasons Not To Skip That Pinch of Salt Your Recipe Asked For

That 1/2 tsp of salt always seemed negligible to me when I first started baking, often times I would skip the salt as well.  But as I gained more experience in baking, I quickly realized the difference it made!

So here are 5 very important reasons (with a little culinary science) why you should not skip the salt in your cakes! I promise your cakes will never be salty! A little goes a long way!

1. Salt stimulates your taste buds

When salt is added,  your taste buds are more sensitive to whatever that your tasting! It enhances sweetness and reduces bitterness, this is why we love salted caramel  You’ll notice a difference when you skip that pinch of salt, no one wants a big bite of cake that tastes like flour, right?!

 

 

 

2. Salt strengthens the gluten in your dough, or protein in your gluten free bakes

The chloride ions from salt helps inhibit the natural repulsion in proteins and will help bind them together. Once you add the salt, your dough will slowly firm up.  This firmness also helps your dough to hold gas and water better, allowing for a better rise without breaking the dough. It also wont deflate when it's cooling after baking! 

 

 

 

3. Salt helps holding onto moisture

Salt helps to prevent your bakes from going stale, your bakes will stay fresh and moist for longer! It's especially helpful in humid environments! 

 

 

4. It balances the flavours

Beyond satisfying your salty-sweet cravings, salt also adds depth and complexity to other flavors. Salt also balances the sweetness of your bakes- though it should never taste salty! 

 

 

 

5. Salt gives a deeper, more golden colour to your bake

Add a pinch of salt to your egg/milk wash next time to help deepen the colour of your bakes!