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Salt in recipes?
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zxcvbob
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wrote:
> If you're baking, salt is usually necessary on many levels. It brings
> out the flavor of the butter or sugar or lemon or vanilla. And in
> bread baking, it checks the growth of your yeast. Nothing more ghastly
> than bread with no salt! Unless of course you must go without due to
> health issues. If you're expecting others to eat your food, make two
> batches. Saltless food just plain sucks. ;-)
>
But you can usually leave out half the salt.
Bob
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