Other
Table Salt
Essential mineral that enhances flavors, controls fermentation, and strengthens gluten in baked goods.
Conversion Chart
| Volume | US Cup (g) | Imperial (oz) | Metric Cup (g) |
|---|---|---|---|
| 1 cup | 292 | 10.3 | 309 |
| ¾ cup | 219 | 7.7 | 231 |
| ⅔ cup | 195 | 6.9 | 206 |
| ½ cup | 146 | 5.1 | 154 |
| ⅓ cup | 97 | 3.4 | 103 |
| ¼ cup | 73 | 2.6 | 77 |
| 1 tbsp | 18 | 0.6 | 18 |
| 1 tsp | 6.0 | 0.2 | 6.0 |
Fine table salt. If substituting kosher salt, use 1.5x volume (Diamond Crystal) or 1.25x (Morton).
Nutrition Facts
Nutrition Facts
Serving Size 100g
Calories0
Protein0g
Carbohydrates0g
Fat0g
Sodium38758mg
History
Salt has been essential to human civilization for millennia. In baking, it became recognized as crucial in the 19th century. Table salt, with its fine grains and anti-caking agents, became the standard for baking as it dissolves easily and measures consistently.
Baking Tips
- 1Enhances sweetness and other flavors
- 2Controls yeast fermentation rate
- 3Strengthens gluten structure
- 4Use fine table salt for even distribution
Storage
How to Store
Airtight container in dry place
Shelf Life: Indefinite
Substitutes
- Kosher salt (1.5x volume for Diamond Crystal)
- Sea salt (same weight, larger crystals)