Should you add some salt to flour when baking?
Salt serves two primary purposes in baking:


To regulate yeast

Salt kills yeast. The addition of salt to a yeast leavened dough prevents the little beasties from growing completely out of control.

To enhance and mask specific flavors

Salt is almost a universal flavor enhancer. Virtually anything that tastes good, will taste better with salt. What typically comes as a surprise to people is that this holds true with sweet things too, particularly chocolate. The addition of even a tiny bit of salt can make a sweet dish significantly sweeter. It also serves to mask the taste of raw flour.



Update

Also according to Progressive Baker salt affects the strength and shelf life of baked goods.