Can you omit salt when using baking powder or soda - What happens if do?

Here's why:

* Salt enhances flavor: Salt brings out the sweetness and other flavors in your baked goods. It balances the taste and creates a more complex profile.

* Salt helps control yeast activity: While baking powder and soda are the primary leaveners, salt can help regulate the rate of yeast activity in bread dough. This leads to a more even rise and better texture.

* Salt strengthens gluten: In doughs with gluten, salt strengthens the gluten strands, leading to a chewier texture.

However, there are some exceptions:

* Some recipes explicitly call for no salt: This may be for specific flavor profiles or because the recipe uses ingredients that are already salty.

* Sensitive to salt: If you have a salt restriction or sensitivity, you can try reducing the amount of salt in a recipe. However, keep in mind that this might impact the flavor and texture.

What happens if you omit salt completely?

* Flavor: Your baked goods might taste bland or overly sweet.

* Texture: The texture might be slightly different, potentially being less chewy or more crumbly.

* Yeast activity: In bread dough, omitting salt could result in a less controlled rise.

It's generally best to follow the recipe instructions regarding salt. If you want to experiment with reducing or omitting salt, start with a small amount and adjust based on your preference and the specific recipe.