What is the primary function of salt in baking?

Salt plays a crucial role in baking primarily by enhancing flavor and controlling yeast activity. It acts as a flavor enhancer, which helps to balance and intensify the taste of the baked goods. Beyond flavor enhancement, salt regulates yeast fermentation. When baking, yeast produces carbon dioxide gas, which causes dough to rise. Salt helps to moderate yeast activity, preventing it from fermenting too quickly, which can result in an uneven texture and flavor in the final product.

In the context of baking, controlling yeast activity is essential for achieving the desired dough consistency and texture. Without salt, the dough can over-ferment, leading to poor structure and flavor. Therefore, while salt does have other roles, its primary function in baking is to enhance flavor while also ensuring that yeast fermentation is properly regulated.