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



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