Could using kosher salt be the reason my breads have tended to be on the flavourless side of late?
The recent Larraburra loaf being just one failure, several others since then have too been underwhelming.
I recently started using kosher salt and wonder if that could be a/the cause.
If recipe calls for 2 teaspoons salt, I use 2 teaspoons. Should I be using 3 or 4 of kosher?