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I've been making breads for a spell and wondered: What does salt do in a recipe? Could baking soda achieve saltiness if the rising is OK? Is sugars only purpose to give sweetness or does it help dough to rise?
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Salt helps strengthen gluten bonds/strands and enhances the flavor of flour. Baking soda does have a salty flavor, but I'm not sure how the end product would turn out with that specific substitution. Please let us know if you try it!
The purpose of sugar is to sweeten, but if a recipe calls for creaming fat and sugar together it helps with rising also.
In bread, the sugar helps the yeast "grow" by feeding it - which makes the bread rise.
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