Does anyone know why there is no salt? I read in one of the question/answers that salt can tighten the gluten network (making it more tough?), but...

... it seems strange to not have any salt

jess m
  • Posted by: jess m
  • July 1, 2018


Smaug July 2, 2018
Contrary to popular belief, salt is not necessary in everything you cook. In this type of pastry, fat (shortening) is used to break up (shorten) gluten strands, so the relative effect of gluten is greatly tempered.
Emily S. July 1, 2018
Jess, the recipe on his site calls for 1/8 t kosher salt.
Emily S. July 1, 2018 add on, that amount of salt won’t be significant enough to affect gluten formation/toughness/crumb. I’d use the 1/8 t as he called for it.
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