Several different salts are used in baking, each with an important job that helps determine the outcome. The amount of salt you consume through home-baked goods is not a major contributor to total daily intake, so don’t skimp on salt when you’re baking. Use the proper amount to be sure your efforts produce high-quality baked goods.
Three types of salt used in baking are: baking soda, baking powder and sodium chloride. Sodium is the element that’s common in all of them. Baking soda is sodium bicarbonate, common table salt is sodium chloride and baking powder is a mixture of baking soda plus one of several acidic ingredients. Basic salt has a function in baking beyond adding flavor, so it’s important to use the amount called for in the recipe. The measurements in recipes accommodate the texture and volume of table salt, so if you’re using a coarser salt, such as kosher or sea salt, weigh it rather than relying on volume.








