Salt is an indispensable ingredient in both cooking and baking. It contributes to the aroma of a preparation and enhances the flavor of sugar and other ingredients. In drier doughs (sucrÄe, sablÄe, and brisÄe), salt retains the moisture and prevents fermentation. It adds to the stiffness of whipped egg whites, and also brings out color in foods. In general, salt should be used in the following proportions: 1 tsp / 5 g salt per 1 1/2 cups / 250 g flour in dough; 1 tsp / 5 g salt per 1 cup / 250 ml water in choux pastry batter.
