Salt is vital to all baking and pastry endeavors. Do you hear me? It is vital. Not only does salt have the chemical effect of retarding crazy yeast development in making breads, providing you with a tighter, more uniform crumb, but salt makes everything taste better.
Salt counteracts bitterness, so adding just a little can make the perception of "sweet" be a little stronger. Salt also adds a depth of flavor and dimension to baked goods. If you've ever eaten some creme brule or a piece of cake and found it a little flat and bland tasting, chances are, the baker didn't put any salt in the mix.
I cannot impress upon you how important salt is. Put it in everything. I have gone on and on about salt in other places, so please go check them out, lest I begin to sound like a broken record....record....record...
A Pinch of Salt in Everything
Okay, Fine, I'll Say it Again: Put Some Salt in That Dessert
