Comments on: What’s the best salt for baking?

By: Marissa

Marissa — Mon, 07 Dec 2009 19:33:51 +0000

I’m experimenting with baby foods at the moment. My little one really wants to be able to hold onto what she is eating with her hands, and I really need to be sure she is getting the nutrients she needs. What I’d like to experiment with is, is putting my purees and baby mash into something like a wanton wrapper. Under 12 months, it is advised that baby food is salt free. I’m unable to find a salt free recipe though. Wanton dough needs to be quite tight, so it needs something. Does anyone have any suggestions?

By: Raspberry Cream Sandwiches « sweet tooth

Raspberry Cream Sandwiches « sweet tooth — Mon, 16 Feb 2009 23:31:59 +0000

[...] regular old table salt since that’s what I had on hand According to Joy the Baker http://www.joythebaker.com/blog/archives/59 So which salt is best for baking? I know I’m supposed to have a definitive answer [...]

By: GooGLe GiRLs

GooGLe GiRLs — Sat, 24 Jan 2009 16:56:21 +0000

iodized salt is the best!!!!!!!!!!!!!!!!!!!!! always has been always will be!!!!!!!!!!!!!

By: Columbus Foodie » Blog Archive » March 2008 Roundup

Columbus Foodie » Blog Archive » March 2008 Roundup — Fri, 23 May 2008 17:12:18 +0000

[...] freshness, cooking up a storm shows us how to make mayonnaise, Joy the Baker answers the question, What’s the best salt for baking?, and Made Healthier gives us some tips for baking with whole wheat [...]

By: Erika

Erika — Sat, 10 May 2008 14:22:08 +0000

I use kosher salt for everyday cooking, and sea salt (which I usually pick up when I’m in France)when I want a finer grain, or for baking. I stopped buying iodized salt altogether.

By: Latifa

Latifa — Fri, 28 Mar 2008 17:05:15 +0000

I USE IMPORTED ORGANIC SEA SALT

By: tara

tara — Fri, 28 Mar 2008 15:17:22 +0000

i use table salt in my baking unless a recipe calls for Kosher salt, like many of Ina Garten’s do.

By: JUDIE

JUDIE — Thu, 27 Mar 2008 20:28:36 +0000

Personally, I use a plain fine grind sea salt like Hain for baking. I don’t thik you can discern the delicate nuances found in the various sea salts once they are baked. I love experimenting with different salts for finishing dishes. Black, Aussie Pink, real fleur de sel from the Camarque are wonderful for giving the dish an extra bit of oomph at the end. Amazingly, TJ Maxx has the best selection I’ve found & the best prices.

By: Holly

Holly — Thu, 27 Mar 2008 18:33:07 +0000

I have been wondering about this very thing lately. I use kosher when I’m cooking because I like the taste and how smooth it melts, but I use sea salt in most baking.

By: Tartelette

Tartelette — Thu, 27 Mar 2008 17:43:40 +0000

I like to use either Kosher salt or La Baleine, mostly because that’s what I grew up on