I was always taught to add a pinch of salt to flour when baking (mainly cakes / muffins and puddings).
I have recipes that specifically mention adding salt and others that don't.
Is there a scientific reason to add salt?
Salt serves two primary purposes in baking:
Also according to Progressive Baker salt affects the strength and shelf life of baked goods.
I believe salt cuts the gluten in the flour and makes it more supple and less elastic, especially when baking breads.