Salt

The salt measurements given in the recipes in this text are based on common table salt. If you are using another type of salt, such as kosher salt, you may substitute the same amount by weight without adjustment. For volume measures, however, such as measuring by the teaspoon or tablespoon, the amount must be modified. Kosher salt has larger crystals that do not pack together as tightly, so the same volume of kosher salt weighs less than an equal volume of table salt. Four tablespoons of table salt weighs 60 grams, whereas 4 tablespoons of kosher salt weigh 40 grams, making kosher salt one-third lighter. You therefore need to substitute 1 tablespoon plus 1 teaspoon kosher salt for every 1 tablespoon table salt. Kosher salt is great in bread baking and especially for use in sprinkling over flatbreads, pretzels, and bagels. There is really no sense, however, in using some of the more exotic salt varieties discussed below in baking. It simply does not make sense, from an economic standpoint.