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Is there a reason salt is added with dry ingredients in baking?

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Is there a reason salt is added with dry ingredients in baking?

gmm | | Jul 28, 2011 07:09 AM

I ask this question because it seems like more and more baking recipes I come across call for kosher salt. I hate getting a bite of cookie or brownie that is salty because the salt hasn't dissolved. I've now started mixing the salt in with the wet ingredients, but I wondered if there's any scientific/chemical reason it should be mixed with the dry ingredients.

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