| Andy Katz |
I ask because I've been doing some simple baking, starting with
cupcakes and using Magnolia bakery recipes. So their basic vanilla
cupcake uses no salt in the batter, but their red velvet cake/cupcake
does.
Is that just a difference in style?
And, if salt does add to batters as it does to breads why not just use
it in all cakes or batters?
In short, why is it a sometimes thing in baking? Does its presence
have a deleterious effect on the product?
TIA
Andy Katz
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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
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| Vox Humana |
"Andy Katz" <amkatz@earthnospamlink.net> wrote in message
news:ci2eq1dfbjgr5prp5h4hdjqciku4daugpg@4ax.com...
> I ask because I've been doing some simple baking, starting with
> cupcakes and using Magnolia bakery recipes. So their basic vanilla
> cupcake uses no salt in the batter, but their red velvet cake/cupcake
> does.
>
> Is that just a difference in style?
>
> And, if salt does add to batters as it does to breads why not just use
> it in all cakes or batters?
>
> In short, why is it a sometimes thing in baking? Does its presence
> have a deleterious effect on the product?
>
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.
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| Andy Katz |
On Mon, 19 Dec 2005 20:49:31 GMT, "Vox Humana" <vhumana@hotmail.com>
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
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| J@mes |
You add the salt so your product doesn't taste like sh_t
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| Eric Jorgensen |
On Thu, 22 Dec 2005 00:12:07 GMT
"J@mes" <James@somewhere.net> wrote:
> You add the salt so your product doesn't taste like sh_t
This is usenet, you can say '****' here. And a lot worse, too.
Of course, there are usually more creative ways to describe the effect
of the low-sodium movement.
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