I know there are a lot of Dorie Greenspan fans on this board. I am one of them. Sort of. I like her ideas but her recipes frequently seem to miss the mark when it comes to seasoning. When I hear her on the radio she often talks about the importance of including salt in sweets and her Paris Sweets book has a whole page devoted to salt, yet more than half of the recipes in that book do not include salt. I would like to try her recipes but with salt added. My question is this--is there a standard ratio for adding salt to baked goods such as x tsp of salt for y c of flour and sugar?