# Does using salt instead of sugar make baked goods look different?
**URL:** https://boards.straightdope.com/t/does-using-salt-instead-of-sugar-make-baked-goods-look-different/419550
**Category:** Cafe Society
**Created:** [September 17, 2007, 11:20pm UTC](https://boards.straightdope.com/t/does-using-salt-instead-of-sugar-make-baked-goods-look-different/419550 "2007-09-17T23:20:35Z")
**Posts on this page:** 3
**Page:** 1
### Author:  [@alphaboi867](https://boards.straightdope.com/u/alphaboi867)
#### Post date: [September 17, 2007, 11:20pm UTC](https://boards.straightdope.com/t/does-using-salt-instead-of-sugar-make-baked-goods-look-different/419550/1 "2007-09-17T23:20:35Z")
You know that gag where someone accidently uses salt instead of sugar while baking something (like cake, cookies, etc), but nobody realizes it until somebody bites into it and started gagging? When someone does that in real life does the baked good actually turn out looking normal or does it wind up looking as bad as it tastes?
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### Author:  [@Manduck](https://boards.straightdope.com/u/Manduck)
#### Post date: [September 18, 2007, 12:23am UTC](https://boards.straightdope.com/t/does-using-salt-instead-of-sugar-make-baked-goods-look-different/419550/2 "2007-09-18T00:23:16Z")
The cake/cookie wouldn’t brown properly without the sugar. That could be covered up with icing or glaze or something, I guess. I don’t know what effect, if any, the extra salt might have on the action of the baking powder or soda. Any yeast would be killed, so yeast-based baking would come out heavy and brick-like.
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### Author:  [@Tenebras](https://boards.straightdope.com/u/Tenebras)
#### Post date: [September 18, 2007, 8:35am UTC](https://boards.straightdope.com/t/does-using-salt-instead-of-sugar-make-baked-goods-look-different/419550/3 "2007-09-18T08:35:47Z")
Ha! And then they’d bite into it and gag at how bad it tastes _and_ at how brick like it is. I’m going to make salt bread right now. Muahaha!