KA Flour Recipe Question

[Thunder77]

Definitely do not use iodized salt. It can impart a bitter metallic taste to your baked goods.

[SheilaAnn]

gboss found the ingredient list. Not very intuitive and the search was NO help.
rickgregory will do! Pate fermented was beautiful this morning after about 16 hours rest. It’s chilly in the house, so I put her in the oven with just the oven light on. Failed to get a pick. I am at the "rise until doubled stage" right now. Back in the lit oven. I’ll move this over to SUWYC as the convo is steering that way.

Oh, and I used sea salt for the final dough.

Thanks for all the advice.

[Skip]

I use several KA Recipes and use Table Salt or Sea Salt unless it specifically calls for Kosher Salt. I weight Flour and Water but use tsp and Tbls for the salt. This is just my method and have good success so far.

[smokin fool]

I have switched to Himalayan pink salt from sea salt....simply because, hey why not....

[jfmorris]

I don't use kosher salt for baking, since most of the King Arthur recipes call for measurements by teaspoon for the salt, and are going to be tuned to the type of salt in most kitchens - table salt. Personally, I use the pink Himalayan sea salt these days for most cooking, reserving the kosher salt for my BBQ recipes. Another reason to use it is that the Himalayan salt is mined from ancient sea beds and doesn't have the microplastic concerns of modern sea salt. Regular table salt these days doesn't always identify the source.

It's sad that sea salt is now a health concern in some ways. Who would have thought we would see that day?

[rickgregory]

SheilaAnn - for small amounts like that, it doesnt matter as much. I'll disagree with there KA chart specifying table salt because, grain size aside, it's all salt.

I looked at those bagels and was intrigued. Let us know how they turn out.

[Mark V]

As mentioned above, as long as you weigh it is not that big a deal in most things. I use non-iodized for most baking, I have read that iodized can leave a flavor you might not want. I have not experienced that, but might as well avoid it before I find out that is correct. If I want texture along with flavor, like sprinkled on top of cookies, I use a coarse or flaky salt.

[WillTravelForFood]

Technically isn’t all salt, sea salt?

[Huskee]

Not a recipe, you're right. But it is food talk, so I'll move it from "Non-Food" to Baking Discussion. Non-Food is for....non food.

[Richard Chrz]

I’ve used all three, I tend to use sea salt the most.

[RonB]

I have switched to sea salt, but I really don't see any difference in results or taste. And I always weigh all ingredients when measuring.

[RonB]

^^ This ^^

[MBMorgan]

I stay away from iodized salt. Kosher tends to be too coarse for baking. Fine pickling salt, however, is pretty much perfect. As others have mentioned, weigh the salt and you can't go wrong with the amount.

[SheilaAnn]

gboss I was all over this dang website looking for this….. argh! I am doing the Ultimate Sandwich Bagel right now. And only on the Pate Fermentee stage. Called for 1/8 tsp salt. Not going to stress it at this step.

And I get the whole weighing thing (lesson learned from my first bacon), but the recipe does not specify in the catalog I received. That’s why I asked. And I could find what gboss just shared. And I still can’t find it!

[DavidNorcross]

Iodized salt for baking. My choice