# Why is it a good idea to put some salt in the bread dough?

The salt that you can typically find in a kitchen is the $\ce{NaCl}$, isn't this salt supposed to act as an antiseptic?

I find a lot of recipes that suggest the addition of salt when preparing the mix for the leaven of the bread.

Isn't the salt supposed to act against the formation and the culture of bacteria that are carrying forward the leaven?

• Maybe this should go in the cooking SE? I think a cook would know better than a chemist why bakers add salt to bread dough. – qwersjc Apr 24 '14 at 1:38
• I found a question that should answer yours nicely: cooking.stackexchange.com/questions/41501/bread-with-no-salt/… – qwersjc Apr 24 '14 at 1:40
• @qwersjc I asked this here because my focus was on salt and bacteria considering the antiseptic behaviour of the salt, I don't care that much about how to make good bread with this question. – user2485710 Apr 24 '14 at 1:43