I use fine sea salt for seasoning and baking. Generally, I season soup with salt only after the soup is done. That’s because as it simmers, steam escapes and the soup reduces, becoming saltier and more concentrated. I also use fine sea salt for baking breads and muffins, but to finish breads, I use coarse sea salt, such as Maldon, because the flaky texture adds crunch.
© 2017 All rights reserved. Published by Chronicle Books.