Why use salt in baking?

* Improves gluten formation: Salt helps to strengthen the gluten in flour, which results in a more elastic and chewy texture in baked goods.

* Enhances flavor: Salt balances out the sweetness of other ingredients and brings out the flavors of other ingredients.

* Controls yeast activity: Salt can slow down the growth of yeast, which can be helpful in recipes that require a slow rise, such as sourdough bread.

* Inhibits bacterial growth: Salt can help to prevent the growth of bacteria in baked goods, which can extend their shelf life.

* Adds color: Salt can help to brown baked goods by promoting the Maillard reaction, which is a chemical reaction between amino acids and sugars that occurs when food is heated.