Hi, I'm creating a recipe from scratch using the bakers formula's in BAKEWISE but Shirley Corriher doesn't really give a table or ratio of how much salt to add in a recipe. I was wondering if there is a ratio of salt to flour or sugar in the recipe? Like 1/2 teaspoon per 1 cup flour... or something like that? Thanks!!
i never add salt to my cakes. i think if a recipe should call for salt, most probably a "pinch" the most.
If you're creating a recipe, start with a small amount of salt. For recipe development I begin with 1/8 teaspoon per cup of flour. Be careful with Bakewise, my students have complained about many mistakes.
Australian baking powder has salt in it - American baking powder does not .. you do not add salt to an AU recipe unless it specifies an additional amount ..