Cjay... cooking and baking are totally different methods. We must adhere to ratios of ingredients while making a bakery type item... leavening (whether it is air, baking soda, baking powder, yeast etc.) is critical and if the proportions aren't right the product will not turn out. If you are using yeast you cannot omit the salt for a recipe. It is the "temper" for the yeast to work properly, you can't exchange baking soda for baking powder, an angel food cake uses air as the leavening, but there is no oil in the cake, the egg whites will never beat to peaks if even a speck of oil (or egg yolk) is on the bowl or beaters as you are beating the egg whites. Cooking is is different because there are no leavening agents involved. I love my MIL... but I have to confess she was a terrible cook, I never would enjoy her meals when she could cook dinner. ... but she was an AWESOME baker of anything baked. some people can cook and bake but some people just can't do both. it is just a fact of life. You would NEVER find a pastry chef making your salad or grilling your steak. Try baking again but use the/a recipe and follow the measurements and time and temperature for the oven. Try it again....
