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I would just note that salt does sometimes play other roles in baking, particularly in yeast breads (but also in relatively lean doughs raised chemically, like soda bread). Salt concentration slows down yeast growth, and it can also alter gluten formation early on. It can also affect final texture and even browning to some extent (as a side effect). It is ...


I disagree with the other answers. I've heard this opinion frequently, but never seen it work that way in practice. I live in Europe, and baking recipes here rarely use salt in baking. I certainly don't, and frequently omit it from American recipes too. I don't notice much of a difference between making it with and without the salt. My best guess is that ...

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