• Welcome
  • Ingredients
    • Flour
    • Eggs
    • Egg Whites
    • Whipping Cream
    • Sugar
    • Salt
    • Nuts
    • Vanilla
    • Fruit
    • Chocolate
  • Utensils
    • Pans for baking
    • About the Oven
  • Butter & Pound Cakes
    • Introduction
    • Pans for Butter Cakes
    • Preparing the Batter
    • Baking the Cake
    • Unmolding Cakes
    • Serving the Cake
    • When Things Go Wrong
    • Lemon Cake
    • Tyrolean Cake
    • Marble Cake
    • Hazelnut Cake
    • One-bowl Cheese Cake
    • Crumb Cake
    • Chocolate Nugget Cake
    • Thousand Year Cake
    • Beehive Cake
    • Sunken Sour Cherry Cake
    • Sand Cake
    • Sand Cake I
    • Sand Cake II
    • Sand Cake III
  • Tarts
    • Introduction
    • Rich Tart Pastry
    • How To Make The Pastry
    • Rolling & Shaping the Dough
    • Lining the Pan
    • Baking the Tart Shell
    • Unmolding Tarts
    • When Things Go Wrong
    • Rhubarb Tart
    • Cherry Tart
    • Linzer Torte
    • Cheese Tart
    • Plum Tart
    • Prune Plum Tart
  • Spongecake
    • Introduction
    • Preparing the Pan
    • In the Oven
    • Unmolding a Spongecake
    • Some Serving Ideas
    • Basic Spongecake
    • Hazelnut Spongecake
    • Almond Spongecake
    • Chocolate Spongecake
    • Jelly Roll
    • Chocolate Spongecake Roll
    • Spongecake with Whipped Cream
  • Contact

German Pastry Baking
  • Welcome
  • Ingredients
    • Flour
    • Eggs
    • Egg Whites
    • Whipping Cream
    • Sugar
    • Salt
    • Nuts
    • Vanilla
    • Fruit
    • Chocolate
  • Utensils
    • Pans for baking
    • About the Oven
  • Butter & Pound Cakes
    • Introduction
    • Pans for Butter Cakes
    • Preparing the Batter
    • Baking the Cake
    • Unmolding Cakes
    • Serving the Cake
    • When Things Go Wrong
    • Lemon Cake
    • Tyrolean Cake
    • Marble Cake
    • Hazelnut Cake
    • One-bowl Cheese Cake
    • Crumb Cake
    • Chocolate Nugget Cake
    • Thousand Year Cake
    • Beehive Cake
    • Sunken Sour Cherry Cake
    • Sand Cake
    • Sand Cake I
    • Sand Cake II
    • Sand Cake III
  • Tarts
    • Introduction
    • Rich Tart Pastry
    • How To Make The Pastry
    • Rolling & Shaping the Dough
    • Lining the Pan
    • Baking the Tart Shell
    • Unmolding Tarts
    • When Things Go Wrong
    • Rhubarb Tart
    • Cherry Tart
    • Linzer Torte
    • Cheese Tart
    • Plum Tart
    • Prune Plum Tart
  • Spongecake
    • Introduction
    • Preparing the Pan
    • In the Oven
    • Unmolding a Spongecake
    • Some Serving Ideas
    • Basic Spongecake
    • Hazelnut Spongecake
    • Almond Spongecake
    • Chocolate Spongecake
    • Jelly Roll
    • Chocolate Spongecake Roll
    • Spongecake with Whipped Cream
  • Contact

  • Welcome
  • Ingredients
    • Flour
    • Eggs
    • Egg Whites
    • Whipping Cream
    • Sugar
    • Salt
    • Nuts
    • Vanilla
    • Fruit
    • Chocolate
  • Utensils
    • Pans for baking
    • About the Oven
  • Butter & Pound Cakes
    • Introduction
    • Pans for Butter Cakes
    • Preparing the Batter
    • Baking the Cake
    • Unmolding Cakes
    • Serving the Cake
    • When Things Go Wrong
    • Lemon Cake
    • Tyrolean Cake
    • Marble Cake
    • Hazelnut Cake
    • One-bowl Cheese Cake
    • Crumb Cake
    • Chocolate Nugget Cake
    • Thousand Year Cake
    • Beehive Cake
    • Sunken Sour Cherry Cake
    • Sand Cake
    • Sand Cake I
    • Sand Cake II
    • Sand Cake III
  • Tarts
    • Introduction
    • Rich Tart Pastry
    • How To Make The Pastry
    • Rolling & Shaping the Dough
    • Lining the Pan
    • Baking the Tart Shell
    • Unmolding Tarts
    • When Things Go Wrong
    • Rhubarb Tart
    • Cherry Tart
    • Linzer Torte
    • Cheese Tart
    • Plum Tart
    • Prune Plum Tart
  • Spongecake
    • Introduction
    • Preparing the Pan
    • In the Oven
    • Unmolding a Spongecake
    • Some Serving Ideas
    • Basic Spongecake
    • Hazelnut Spongecake
    • Almond Spongecake
    • Chocolate Spongecake
    • Jelly Roll
    • Chocolate Spongecake Roll
    • Spongecake with Whipped Cream
  • Contact
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Salt

Salt plays a very minor role in German pastry making. Here and there a pinch, but nothing beyond that.

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