I bake bread for customers regularly, I’m actually baking today. While on the King Arthur Baking Company website I noticed a reference to this article about the importance of or the reaction to salt when baking a recipe that calls for salt.
I liked how the article offered a comparison of bread dough prepared with varying amounts of salt including no salt at all. The photos at each stage of preparation provide evidence of the affect of salt in the recipe on gluten, color, and baked result. this is actually a great experiment that can be a homeschool science project or done as a citizen science project for non homeschool students. It can be done as a fun project as a family or among friends, or even as a 4-H project therefore this article qualifies as both a science forum post and a foodie post but its on the STEAM side. What are your thoughts about this subject?