Someone please tell me why on Earth do cake & cookie recipes call for salt?

It makes no sense to me to put both sugar and salt into the same batter. Aren't they going to clash?Someone please tell me why on Earth do cake %26amp; cookie recipes call for salt?
Salt helps to enhance the flavor of other ingredients in the dough or batter. However, apart from it's flavor effects, salt also affects the chemical reactions going on in your cake batter or cookie dough. It's more noticeable in breads where it controls the speed of fermentation and strengthens the bonding of gluten in the flour, but similar reactions happen in cakes and cookies, too.Someone please tell me why on Earth do cake %26amp; cookie recipes call for salt?
Salt is not added to most recipies as a flavor enhancer. In late50 -60s were seafood was not readily availabl, small amounts of salt would not be noticed, %26amp; therfore determined by food %26amp; drug...that salt could be iodized and most recipes include salt to prevent thyroid disease. Taste 1st then + so2 Report Abuse

1.Salt is a terrific flavor enhancer, helping to reduce bitterness and acidity, and bringing out other flavors in the food.





2.to prevent a thyroid disease
Ahem! Salt has certain chemical propeties that react with yeast and your lovely cakees and cookies rise :)
During the baking process you use such little salt that you won't actually taste it in the cake.


They actualy do use it with baking to enhance the salt and to go with the sugar.
Salt is a flavor enhancer. You use TO much salt when you actually taste the salt.





It makes good sense to bake with salt, cause it brings out the flavor.
It keeps them from tasting flat.