Salt

I use fine sea salt for all my baking because it is not iodized. Iodized salt can give an unpleasant taste to a cake. Also, fine sea salt is easier to measure if you are not weighing it, and it integrates more readily into batter than does a coarse salt. Salt is very difficult to measure accurately for two reasons: Measuring spoons vary from brand to brand, and salt is extremely hygroscopic. It will readily grab water from the air and will increase its weight slightly. Using the same scale and the same salt, I have found 1 teaspoon to vary between 5.2 grams and 6.6 grams. When you find the level of salt that you prefer, for the most consistent results it is best always to use the same measuring spoon if you are not weighing the salt. But either by weight or volume, in very humid conditions, it may be desirable to add a little extra salt; conversely, in very dry conditions, a little less.