The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Kosher Salt and Lack of Flavour

Anonymous's picture
Anonymous (not verified)

Kosher Salt and Lack of Flavour

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?

toddvp's picture

Yeah! The crystals are larger with kosher salt, so there's more empty space between them than table salt. Depending what brand you use, you'll end up using "more" kosher salt than regular salt in a recipe (offhand I think I remember 1.5 times? maybe someone knows more confidently). Maybe do a search for your salt specifically.

Elagins's picture

the weight can vary from 5 oz/142 g to 8 oz/227 g per cup, depending on manufacturer. Kosher salt is one place where you always have to measure by weight.

Stan Ginsberg

thomaschacon's picture
thomaschacon (not verified)

Looks like the one I'm using is 1:1.75 by volume.


When I checked it on the scale, the pile of kosher salt was 3x the size of the table salt.

I knew there was a difference, I just didn't think it would be that drastic.

(This also explains why my (all) sourdough loaves have been rising like gangbusters. It's not that my starter has increased in strength or activity, it's that the decreased salinity in my dough (for using Kosher salt at the same volumetric quantity as table salt) has not slowed fermentation to the same extent that table salt usually does. Neat! If ever I needed a testament to the power of salt to slow things down, now I have it.) 


suave's picture

You should be weighing it.

thomaschacon's picture
thomaschacon (not verified)

So it's not senility after all! It's salinity.

Thanks all. I'll do some research and find the correct volume to weight for the Kosher salt I'm using.


dmsnyder, you might have been right about the salt being the problem re: my Larrabura.


kimdavis13's picture

here's a link to a useful blog post on this subject.  Deb at Smitten Kitchen knows all.  It references a couple of brands that are widely available in the US...


thomaschacon's picture
thomaschacon (not verified)

I'm using Diamond Crystal, so I've been drastically undersalting.

Problem solved.


1 teaspoon fine sea or table salt = roughly 1 1/4 teaspoons Morton’s kosher salt = roughly 1 3/4 teaspoons Diamond Crystal kosher salt

thomaschacon's picture
thomaschacon (not verified)

It's almost exactly 1:1.75 by volume. 

This really makes my day. I've been having all sorts of problems for the last month or so, and not just with bread. I was convinced it was the low-level cold I've been nursing doing something to my taste buds, but it's been my mismeasurement of the kosher salt all along.

hanseata's picture

Get a scale and weigh your ingredients - why bother with all the inaccurate volume/weight conversions that differ by amazingly wide margins, depending on what baking book, magazine, website or other information source you use.