Um-isn’t salt an absolute necessity for making baked goods rise properly?
I believe that’s baking soda.
and.............baking powder.
To convert plain flour into self-raising flour, add two teaspoons of baking powder to each cup of plain flour. Adding one teaspoon of cream of tartar and half a teaspoon of bicarbonate of soda to one cup of plain flour gives the same result.
Salt in necesary to get yeast bread to rise. The bread is tastes flat too.
Salt is not needed to make baked goods like breads rise. It is needed to at least give it taste. I have forgotten to add salt to my home made bread and they just do fine until you eat a slice!
Um-isn’t salt an absolute necessity for making baked goods rise properly?
Actually, yeast feeds on sugar or a similar ingredient such as molasses or honey and the bread rises with the gas produced. Salt is an inhibitor that prevents the baked good from rising too much.
Small amounts of salt can actually help yeast function better (0.5 - 1%), whereas 1.5-2.5% salt (by weight to flour) acts inhibitory. Salt is necessary for bread gluten structure, however, as well as for taste.
I have found that I can use much less salt in breads than the recipe often calls for--usually 1/4 to < 1/2 the amount and still have great results & a tasty product. This is in high hydration, long ferment recipes that I've been baking using high gluten bread flour.