Sea salt

In the bakery, we use finely ground sea salt for everything from breads and baked goods to savory items. Using sea salt allows us to avoid the off flavors of iodized salt and to benefit from its more complex flavors. That said, if you don’t have sea salt but you’re ready to bake in every other way, use iodized salt. Please note: Different types of salt have different levels of saltiness. Due to disparate sizes and shapes of granules, other types of salt aren’t always a direct substitution for finely ground sea salt. For small amounts (like 1 tsp or less), fine sea salt and table salt can be used interchangeably; for larger amounts, follow this guide: