Salt can take a while to dissolve in foods that are low in water, so add it to bread dough early. Leave it out of Italian pasta dough altogether, allowing the salted water to do the work of seasoning as it cooks. Add it early to ramen and udon doughs to strengthen its gluten, as this will result in the desired chewiness. Add salt later to batters and doughs for cakes, pancakes, and delicate pastries to keep them tender, but make sure to whisk these mixes thoroughly so that the salt is evenly distributed before cooking.
( Samin Nosrat )
[ Salt, Fat, Acid, Heat: ]
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