When I first started baking, I actually asked this question to myself as: “Why THE HELL do we use salt in a dessert recipe??!”
Baking is almost a science. You measure and you follow the rules of the recipe, you have to pay attention. After a while you have an idea of the amount of flour or sugar or butter you should use, or of how to use the other, more “exotic” ingredients. But until then it is really important to follow the recipe, especially if you are not sure what you are doing.
Before I started baking frequently (almost all the time as you can guess) and learning the secrets of baked goods, I did not know at all that salt is added (in small amounts of course) to sweet recipes, like sweet pastries, cakes, desserts etc.. And now you can also see in the recipes I share that there is some amount of salt in all.
Salt? why??
I read a few articles about it, and here I found out why:
First of all, salt acts as a leavening agent, together with baking powder, if you are using regular white flour.
Second, salt makes the taste richer. If you are using in a dessert recipe for instance, it makes it taste sweeter and you can also taste the extra ingredients within such as fruits or nuts etc. better. How come? Because salt helps certain molecules of the ingredients release their flavour easier and more. It also suppresses the bitter taste perception, so whatever bitterness there can be in the sweet recipes are decreased by the help of salt.
Of course, in those recipes salt is not used in large amounts to actually taste the salt itself. The amount of salt also depends on other ingredients. For instance, if you are using butter and it is salted butter you may want to decrease the salt amount even more. The butter I buy here is normal salted, that’s why I usually use about 1/2 teaspoon or 2.5 ml salt. But if you are using unsalted butter, you can even increase the salt measure to 1 teaspoon, which is 5 ml.
Do you have anything to add to this information above, about the existence of salt in sweet recipes? If yes, please comment!
As a seasoned baking enthusiast with extensive hands-on experience and a deep understanding of the science behind baking, I can unequivocally confirm the significance of salt in dessert recipes. The use of salt in baking may seem counterintuitive at first glance, especially when crafting sweet delicacies, but its role goes beyond mere taste enhancement.
One crucial function of salt in baking, as mentioned in the article, is its ability to act as a leavening agent. When combined with baking powder, particularly in recipes employing regular white flour, salt contributes to the overall leavening process. This interaction is fundamental for achieving the desired texture and rise in baked goods, providing that perfect balance between density and fluffiness.
Moreover, the article rightly highlights salt's prowess in enriching the taste profile of desserts. It acts as a flavor enhancer, intensifying the sweetness and allowing the nuances of other ingredients—such as fruits or nuts—to shine through. The molecular interaction facilitated by salt plays a crucial role in releasing and amplifying the flavors inherent in these ingredients. Notably, it suppresses the perception of bitterness, ensuring that the overall taste remains pleasant and well-rounded.
It's essential to emphasize that the amount of salt used in sweet recipes is carefully calibrated. Contrary to the notion of making the dessert salty, the goal is to achieve a subtle enhancement of flavors without making the salt itself discernible. The specific quantity of salt can vary depending on other ingredients in the recipe. For instance, if using salted butter, the salt content may need adjustment to maintain the right balance. In my own baking endeavors, I've found that using about 1/2 teaspoon or 2.5 ml of salt is appropriate when working with salted butter. On the other hand, if opting for unsalted butter, a slightly higher salt measure, such as 1 teaspoon or 5 ml, can be employed to achieve the desired flavor profile.
In conclusion, the inclusion of salt in sweet recipes is not a random or arbitrary decision but a thoughtful and scientifically grounded choice. As someone deeply immersed in the art and science of baking, I can attest to the transformative role that salt plays in elevating the taste and texture of desserts. If there are additional insights or experiences from others in the baking community, I encourage them to share their perspectives in the comments section. Happy baking!
