On my grocery list is "salt". There are now 9 million kinds of salt...

B

barbara-in-va

Well-known member
Today I am looking for salt to bake with. Traditionally I have used Mortons Iodized salt. What kind do you use? What kind should I be using for baking?

TIA!

 
I use whatever the cookbook author recommends. Many have started putting that information at

the front of the book. If they call out Kosher, that's what I use. If they call out regular, I use Morton Iodized.

There is a big difference between Kosher and plain old and sea in measurement. Sea also seems the saltiest to me, but that may be because it's the finest grind.

Plus you have to watch whether the author uses unsalted or salted butter.

Now I have Himilayan Pink in the grinder.

 
LOL @ 9 million - it seems that way, doesn't it? I "regular" Morton Iodized salt

unless the recipe specifies otherwise, particularly for baking. As Mar mentioned, a lot of recent cookbook authors have started specifying what they use in theirs, since it does make a difference in taste of the finished product.

I keep a crock of kosher salt next to my stove for cooking, iodized salt in the cupboard for baking, and on the table a shaker for iodized, and grinders for both sea salt and the pink Himalayan sea salt from Trader Joe's.

 
I've wondered the same thing after deciding kosher salt doesn't cut it. Diamond Crystal has a

fine kosher salt in a small canister, but I can't get it here. I think I'll try Morton's fine sea salt.

 
I agree with everyone--regular Morton's is fine for baking or sometimes I use Hain's sea salt.

which has more of an ocean flavor. I think most baking recipe measurements assume you are using fine salt unless they specify otherwise.

I love Kosher salt for stovetop cooking and seasoning but in baking it doesn't always dissolve, and it takes up more space than fine salt, throwing the measurements off.

 
I use Maldon salt for cooking, fine italian salt for baking and I have pink Himalaya salt

on the table. Just for show off, of course. I have never used it, and neither has DH, but it seem to impress guests.

I also have smoked salt that someone gave me as a gift, but I have never found a use for it.

 
I think it's kinda scarce in foods and that's why they added it to salt--so many goiters before that

 
Had to laugh because I have about 12 different kinds of salts now,

some flavored some just "exotic". I always reach for the Maldon for sprinkling on a finished dish or where I want a crunch and Diamond Kosher for everything else. Used to get this great very fine sea salt from Whole Paycheck but am currently out.

 
Let's see where I'm at:

Morton's Iodized
Morton's non-iodized
Kosher (blue box...haven't found the red box)
Haine's sea salt (fine grind)
Himalayan Pink Salt
La Baleine Sea Salt, Coarse

Then we have:
Lawry's Seasoned Salt
Seasonal Salt
Seasonal Salt-low sodium (oxymoron??)
Garlic Salt
Mis' Rubin's White Magic Seasoning Salt
Mis' Rubin's Black Magic Seasoning Salt
Lemon Pepper Salt

Hummm, Larry might be on to something with that whole "high BP and too much salt" thing.

 
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