3 ms·

Kosher salt and table salt of similar chemical composition (i.e. not the 60% potassium "low sodium" stuff) should be interchangeable if measured by weight?

• dunham 2y ago
  And you have to use kosher salt by weight too, because Morton's is twice as dense as Diamond. (see https://www.kingarthurbaking.com/learn/ingredient-weight-chart https://www.kingarthurbaking.com/learn/ingredient-weight-cha...)
• ThrowawayTestr 2y ago
  Table salt has iodine and other additives. Use kosher salt or pickling salt.
  • hooverd 2y ago
    Iodine doesn't matter. You do have to account for the difference in weight/volume vs table salt though.
    • nirse 2y ago
      I've read somewhere that the iodine can negatively affect the fermentation process, so that it's better to use iodine free sea salt. Cant remember the source, though.