Why do most recipes call for salt What is it that adds to a pastry recipe in cookie recipes?

Salt plays a surprisingly important role in both pastry and cookie recipes, even though it's often used in small quantities. Here's why:

In Pastry:

* Enhances Flavor: Salt brings out the sweetness of the pastry, creating a more complex flavor profile.

* Strengthens Gluten: Salt strengthens the gluten strands in the flour, leading to a more stable dough that's less likely to become too sticky. This translates to a crispier, flakier crust.

* Controls Yeast Activity (in some cases): Salt helps control the rate of yeast activity, ensuring a consistent rise and preventing dough from becoming overly sour.

In Cookies:

* Enhances Flavor: Similar to pastry, salt brings out the sweetness and enhances the overall taste of the cookie.

* Balances Sweetness: Salt acts as a counterpoint to the sweetness of the cookie, preventing it from tasting too cloying.

* Improves Texture: Salt slightly strengthens the gluten in cookie dough, contributing to a chewier texture.

* Promotes Spreading: Salt helps to slow down the browning process of the cookie, allowing it to spread more evenly in the oven. This results in a more consistent and aesthetically pleasing shape.

In both pastry and cookie recipes, even a small amount of salt can significantly impact the final product. While you might not taste it directly, it plays a vital role in creating the desired texture and flavor.