83 Key Takeaways

Key Takeaways

• Salt is a naturally occurring substance and is mined, extracted from brines, or produced from evaporating seawater.
• Salt has many important functions in baking, such as:

• Enhancing flavour
• Controlling normal fermentation with manufactured yeast
• Controlling unwanted fermentation and acidity
• Improving fermentation tolerance
• Strengthening gluten
• Giving finer grain to bread
• Helping create good crust colour