The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kosher salt, table salt, & the really expensive salt

ekcarmichael's picture

Kosher salt, table salt, & the really expensive salt

I am having trouble with getting my bread to taste like it contains enough salt. I have switched from regular salt in my kitchen. Now I have Kosher and also sea salt. They are prettier and feel nicer in my hand, but just don't taste salty. Does anyone have any thoughts or maybe a conversion suggestion? Thanks

LisaPA's picture

Maybe you're not using enough salt? Since the kosher and sea salts are coarser grained, you should use 1.5 to 2 times more salt than the recipe calls for.

philly_loaf_lover's picture


I use sea salt and what I have found is, I double the amount of salt I use if using a teaspoon. I usually weigh my salt and that usually helps.  a kitchen scale for about 20-30 US dollars makes a BIG difference in cooking, especially baking. generally, for each pound of flour, I use 2.5 teaspoons of very coarse sea salt and 2 tsp of kosher salt.  The salt is less fine, so there is less salt and more "air" in between the grains of salt per teaspoon. 




ekcarmichael's picture


Wow. It frightens me that so simple a solution/explanation escaped me...Thanks for the common sense info. It sure helped. As soon as I stop blushing I think I will try another loaf!

Susan's picture

I normally use Plain Old Table Salt, and sometimes Fine Sea Salt.  Was aware of Kosher Salt, but never bought any until today. There is now a box of Diamond Crystal Kosher Salt on the counter in front of me.  I had no idea it was so different.  Should I be carefully reading each cookbook to find out if the author is using table salt or kosher salt?  Maybe they are all using kosher salt and I am the last to know...  

Susan from San Diego

sergeant-rock's picture

Has anyone ever used pickling salt in their bread?