On Mon, 19 Dec 2005 20:49:31 GMT, "Vox Humana" >
wrote:

>There are specific reasons to use salt in yeast-raised bread. Salt retards
>the yeast and it also influences gluten formation. For the latter reason,
>some people knead in the salt after the gluten has been developed rather
>than with the rest of the ingredients.
>
>In other baked products, salt enhances flavor. I sometimes add a pinch of
>salt to recipes that don't include salt in the ingredients list. You have
>to remember that writing cookbooks is an art and a science. Things are left
>out and assumptions are made. That could be the case here. If you use
>salted butter, then more salt may not be necessary. I would make the item
>as specified. If it doesn't seem right, or you just want to experiment, add
>salt to a subsequent batch. Keep notes. A half teaspoon of salt in a cake
>recipe shouldn't cause any problems.

Okay. Thanks for the comments. I wasn't sure if there wasn't a
downside to salt using in sweet baked goods, given that its presence
in recipes and formulae is no where near as consistent as in savory
goods.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl