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

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

By: Luke

Luke — Thu, 27 Mar 2008 16:46:32 +0000

I usually go with plain old table salt for measured amounts of salt and kosher salt from the salt pig for a pinch of salt. It is a lot easier to sprinkle kosher salt because of the larger grains… much easier to control.

One important thing to remember is that 1 tsp of table salt does not equal 1 tsp of kosher salt. Because of the large grains in kosher salt, there is more air in 1 tsp than in table salt. Instead of measuring volume, it would be better to use weight. It probably doesn’t matter too much, but for things like bread where the salt percentage is pretty important, it would be better to stick with table salt. When a recipe calls for 1 tsp of salt, it is expecting 1 tsp of table salt.

By: Deborah

Deborah — Thu, 27 Mar 2008 16:34:28 +0000

I never used to even know there were different kinds of salt, but now I have both coarse and fine sea salt, regular table salt, and Kosher salt in my pantry. And I just found some red sea salt at the store yesterday - I’m excited to try it out! I have noticed in one of my Cooking Illustrated cookbooks, they tell which kind of salt works best, which I really like because I would never know what to use!

By: sandra

sandra — Thu, 27 Mar 2008 14:09:11 +0000

For bake I use sel de Guerande, sea salt from French region, Guerande…
Very interesting topic joythebaker!