I was totally wrong about adding extra salt to sweet breads

For years I thought a pinch of salt in cinnamon rolls and banana bread was just a suggestion from those fancy recipe blogs, but after following it exactly on a $45 batch of ingredients from King Arthur last month, the flavor was SO much deeper and not salty at all. Turns out a teaspoon of kosher salt really does balance out the sugar in a double batch of dough. Has anyone else tried this and been surprised by the result?

2 comments

2 Comments

the_john1mo ago

Forty five bucks for flour and sugar sounds about right these days, I guess. I actually had the exact opposite problem for years where I would skip the salt entirely because I thought it was just there to make you thirsty. Then I made a batch of banana bread that tasted like eating a spoonful of sugar and realized maybe those recipe people weren't crazy after all. So yeah, you're basically admitting the internet was right and you were wrong, which is a big step for anyone. Welcome to the club of people who actually measure their salt now.

river_adams251mo ago

Turns out a teaspoon of kosher salt really does balance out the sugar" - yep, thats exactly what happened to me too. I finally tried it in my pumpkin bread and felt so stupid for all those years of skipping it.