Salt is a powerful ingredient that enhances flavors in both savory and sweet foods, unlocking aromatic compounds that might otherwise go unnoticed. Add a pinch of salt, and suddenly new flavors and aromas spring to life! As the renowned chef James Beard once said, “Salt has a greater impact on flavor than any other ingredient.” And he was right. But what is the best salt for baking? And are all salts the same? Let’s dive into a guide to salt and explore why this humble ingredient is essential.
Are All Salts the Same?
Not all salts are created equal. They have varying shapes and sizes and provide a very different result in your cooking and baking. Table salt, for example, has small crystals and is often iodized, which can give a slightly metallic taste. It also typically contains dextrose, a form of sugar, to prevent clumping. These additives are not harmful, but when we want to add salt, we want to add just salt.
Kosher salt is popular in cooking, but it’s not one-size-fits-all. Its shape and saltiness vary by brand—Diamond Crystal is light and flaky, while Morton’s is denser and twice as salty by volume. Sea salt, on the other hand, is what is left behind when seawater evaporates and can take up to 5 years to make and as a result is more expensive. Fleur de sel, a favorite of the French Pastry School, literally means “flower of salt”. It is delicate, aromatic and very flaky. It comes from the sea salt beds of western France. It contains several sea minerals such as magnesium chloride and calcium sulphate. Maldon salt is a pyramid shape but is hollow. It is often referred to as “flaky salt”. I use these salts when I want them to stand out, such as sprinkling a few crystals on top of chocolate chip cookies or on top of a salted-caramel-filled chocolate bonbon. I wouldn’t use them to salt my water for pasta – too expensive for this purpose and you would lose the benefit of its structure.
What is the Best Salt for Baking?
For baking, a fine-grain sea salt or kosher salt is ideal. Their even texture ensures they dissolve uniformly, distributing flavor consistently throughout doughs and batters. Coarse salts like Maldon or fleur de sel shine when sprinkled on top of finished treats, providing that perfect salty crunch in each bite. If you’re aiming for subtle flavor balance, a fine sea salt will do wonders; if you want a striking finish, try adding a few flakes of Maldon salt on top of chocolate chip cookies.
The Difference Between Regular Salt and Sea Salt
So, what’s the difference between regular salt and sea salt? Table salt, or regular salt, is mined and often processed to be uniform in size and iodized. Sea salt, though, is harvested from ocean water and contains trace minerals like magnesium and calcium that contribute to its unique taste. Many bakers prefer sea salt because it adds nuanced flavor without any additives.
Can I Eliminate Salt from My Baking?
You might wonder, can I eliminate salt from my baking? Technically, yes, but you’d miss out on the depth and balance that salt brings to flavors. Salt is crucial in baking not just for taste—it also strengthens gluten in bread dough and enhances the richness of butter in cakes and cookies. While you can reduce salt slightly, completely omitting it may leave baked goods tasting flat and less satisfying.
Using Salt for Best Flavor
When salting food, timing is everything. For instance, salting meats a day or two before cooking allows the salt to penetrate deeply, enhancing the meat’s flavor. For vegetables, salting during cooking or seasoning tomatoes a few minutes before serving intensifies their natural flavors.
In baking, salt’s role varies: in bread, it’s added early to strengthen gluten, while in cake batter, it’s added later to maintain tenderness. The right balance of salt in sweets enhances nutty, caramel, or buttery notes, making desserts even more irresistible.
Salt may be a small ingredient, but it’s one of the most essential in your kitchen. Whether you’re crafting savory dishes or sweet treats, understanding the different types of salt and how to use them can make all the difference.
