Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 19-12-2005, 07:35 PM posted to rec.food.baking
Andy Katz
 
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Default Is there a downside to using salt in cake/cupcake batter?

I ask because I've been doing some simple baking, starting with
cupcakes and using Magnolia bakery recipes. So their basic vanilla
cupcake uses no salt in the batter, but their red velvet cake/cupcake
does.

Is that just a difference in style?

And, if salt does add to batters as it does to breads why not just use
it in all cakes or batters?

In short, why is it a sometimes thing in baking? Does its presence
have a deleterious effect on the product?

TIA

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl

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Old 19-12-2005, 08:49 PM posted to rec.food.baking
Vox Humana
 
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Default Is there a downside to using salt in cake/cupcake batter?


"Andy Katz" wrote in message
...
I ask because I've been doing some simple baking, starting with
cupcakes and using Magnolia bakery recipes. So their basic vanilla
cupcake uses no salt in the batter, but their red velvet cake/cupcake
does.

Is that just a difference in style?

And, if salt does add to batters as it does to breads why not just use
it in all cakes or batters?

In short, why is it a sometimes thing in baking? Does its presence
have a deleterious effect on the product?


There are specific reasons to use salt in yeast-raised bread. Salt retards
the yeast and it also influences gluten formation. For the latter reason,
some people knead in the salt after the gluten has been developed rather
than with the rest of the ingredients.

In other baked products, salt enhances flavor. I sometimes add a pinch of
salt to recipes that don't include salt in the ingredients list. You have
to remember that writing cookbooks is an art and a science. Things are left
out and assumptions are made. That could be the case here. If you use
salted butter, then more salt may not be necessary. I would make the item
as specified. If it doesn't seem right, or you just want to experiment, add
salt to a subsequent batch. Keep notes. A half teaspoon of salt in a cake
recipe shouldn't cause any problems.


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Old 20-12-2005, 06:31 PM posted to rec.food.baking
Andy Katz
 
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Default Is there a downside to using salt in cake/cupcake batter?

On Mon, 19 Dec 2005 20:49:31 GMT, "Vox Humana"
wrote:

There are specific reasons to use salt in yeast-raised bread. Salt retards
the yeast and it also influences gluten formation. For the latter reason,
some people knead in the salt after the gluten has been developed rather
than with the rest of the ingredients.

In other baked products, salt enhances flavor. I sometimes add a pinch of
salt to recipes that don't include salt in the ingredients list. You have
to remember that writing cookbooks is an art and a science. Things are left
out and assumptions are made. That could be the case here. If you use
salted butter, then more salt may not be necessary. I would make the item
as specified. If it doesn't seem right, or you just want to experiment, add
salt to a subsequent batch. Keep notes. A half teaspoon of salt in a cake
recipe shouldn't cause any problems.


Okay. Thanks for the comments. I wasn't sure if there wasn't a
downside to salt using in sweet baked goods, given that its presence
in recipes and formulae is no where near as consistent as in savory
goods.

Andy Katz
************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl
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Old 22-12-2005, 12:12 AM posted to rec.food.baking
 
Posts: n/a
Default Is there a downside to using salt in cake/cupcake batter?

You add the salt so your product doesn't taste like sh_t


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Old 22-12-2005, 04:23 AM posted to rec.food.baking
Eric Jorgensen
 
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Default Is there a downside to using salt in cake/cupcake batter?

On Thu, 22 Dec 2005 00:12:07 GMT
"[email protected]" wrote:

You add the salt so your product doesn't taste like sh_t



This is usenet, you can say 'shit' here. And a lot worse, too.

Of course, there are usually more creative ways to describe the effect
of the low-sodium movement.


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Old 26-12-2005, 08:06 PM posted to rec.food.baking
Andy Katz
 
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Default Is there a downside to using salt in cake/cupcake batter?

On Thu, 22 Dec 2005 00:12:07 GMT, "[email protected]" wrote:

You add the salt so your product doesn't taste like sh_t


I'm definitely in favor of that, but then why do so many formulas such
as Magnolia Bakery's cookbook not include salt in their basic vanilla
cupcake formula?

Andy Katz

************************************************** *************
Being lied to so billionaires can wage war for profits
while indebting taxpayers for generations to come, now
that's just a tad bit bigger than not admitting you like
the big moist-moist lips of chunky trollops on your pecker.

Paghat, the Rat Girl
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Old 26-12-2005, 09:18 PM posted to rec.food.baking
chembake
 
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Default Is there a downside to using salt in cake/cupcake batter?

I'm definitely in favor of that, but then why do so many formulas such
as Magnolia Bakery's cookbook not include salt in their basic vanilla
cupcake formula?


No salt?.....its either the recipe was using salted butter or the its
erroneous....or have typographical error.

Any bakery recipe should have salt ....except those special salt free
items .....for certain people observing a low sodium diet.
Could you please show me some examples of such so that we can check it
out ....?

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Old 27-12-2005, 12:02 AM posted to rec.food.baking
Eric Jorgensen
 
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Default Is there a downside to using salt in cake/cupcake batter?

On 26 Dec 2005 13:18:23 -0800
"chembake" wrote:

Any bakery recipe should have salt ....except those special salt free
items .....for certain people observing a low sodium diet.
Could you please show me some examples of such so that we can check it
out ....?



You don't get high blood pressure from a half teaspoon of salt
distributed throughout an entire cake. The sodium per serving is
negligible.

"Low Sodium Diet" is a plausible excuse for unsalted crackers but no
excuse at all for most salt-free baking.
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Old 27-12-2005, 12:16 AM posted to rec.food.baking
chembake
 
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Default Is there a downside to using salt in cake/cupcake batter?

You don't get high blood pressure from a half teaspoon of salt
distributed throughout an entire cake. The sodium per serving is
negligible.


Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.

Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.

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Old 27-12-2005, 12:16 AM posted to rec.food.baking
chembake
 
Posts: n/a
Default Is there a downside to using salt in cake/cupcake batter?

You don't get high blood pressure from a half teaspoon of salt
distributed throughout an entire cake. The sodium per serving is
negligible.


Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.

Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.



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Old 27-12-2005, 12:16 AM posted to rec.food.baking
chembake
 
Posts: n/a
Default Is there a downside to using salt in cake/cupcake batter?

You don't get high blood pressure from a half teaspoon of salt
distributed throughout an entire cake. The sodium per serving is
negligible.


Eric my point is not about hypertension....
Its about formulations which is rather peculiiar for a normal baking
book recipe that does not have any salt.

Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.

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Old 27-12-2005, 12:31 AM posted to rec.food.baking
Eric Jorgensen
 
Posts: n/a
Default Is there a downside to using salt in cake/cupcake batter?

On 26 Dec 2005 16:16:38 -0800
"chembake" wrote:


Any formulator does not care if anybody has certain diet related
disease as that is only the minority of the consumers who plan to appl
the recipe at home.; unless that is his or her goal to formulate for
these minorities.



The problem is that there are a large number of people who literally
believe that salt is unhealthy in any amount and should be removed from
their diet entirely.

The 'low sodium' trend has actually been blamed in part for an increase
in goiter and other thyroid ailments in Australia. They have iodized salt
as well, but it's become unfashionable to consume salt. The other factors
identified were a decrease in seafood consumption and relaxed dairy
sanitation regulations that no longer require that holding tanks for milk
be sterilized with iodine.

You can't always apply logic to the things humans do. There's an axiom
in marketing that people don't want things that are healthy, they want
things that they believe are healthy. Sometimes people do things that are
just dumb.

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Old 27-12-2005, 12:46 AM posted to rec.food.baking
chembake
 
Posts: n/a
Default Is there a downside to using salt in cake/cupcake batter?

The problem is that there are a large number of people who literally
believe that salt is unhealthy in any amount and should be removed from
their diet entirely.


Most of Those people are misinformed....even some nutrttion teachers
aregrin
The 'low sodium' trend has actually been blamed in part for an increase
in goiter and other thyroid ailments in Australia. They have iodized salt
as well, but it's become unfashionable to consume salt. The other factors
identified were a decrease in seafood consumption and relaxed dairy
sanitation regulations that no longer require that holding tanks for milk
be sterilized with iodine.


. You can't always apply logic to the things humans do. There's an
axiom
in marketing that people don't want things that are healthy, they want
things that they believe are healthy. Sometimes people do things that are
just dumb


Peoples opinion are sometimes attributed to be the cause of their
demisegrin.







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