Is there a reason salt is added with dry ingredients in baking?
- gmm Jul 28, 2011 07:09 AM
I ask this question because it seems like more and more baking recipes I come across call for kosher salt. I hate getting a bite of cookie or brownie that is salty because the salt hasn't dissolved. I've now started mixing the salt in with the wet ingredients, but I wondered if there's any scientific/chemical reason it should be mixed with the dry ingredients.
Are you using a fine grind salt and mixing the dry ingredients first? I have used coarser salt and found that but using a find grind salt or grinding it first hasn't caused me any problems.
if you whisk together all the dry ingredients they are more "mixed" and evenly distributed. i have never ever bitten into a grain of salt in anything i've baked, nor had anything taste overly salty in spots.
I know what you're talking about because I do almost all of my cooking and baking with kosher salt, which doesn't seem to meld as well into the wet ingredients as regular table salt.
I would think your easiest solution is to just sub with table salt and reduce the amount by a third or so. But I don't know if there's a scientific reason why the kosher can't be added into the wet. Have you gotten good results by doing it that way?
"I hate getting a bite of cookie or brownie that is salty because the salt hasn't dissolved. "
I think that is the whole point. To get salt bits.