Hi everyone!

I'm making my second attempt in a couple days at basic sourdough and have 2 specific questions:

1)  WETTER DOUGH:  I have seen many references to "wetter dough" making larger holes (I know there is a better term for this).  By "wetter" are we talking about stickier?  When I made BBA Basic Sourdough last week I used just enough water to get the flour to come together with the firm starter.  When I transfered it to the board to knead, I had it floured as well and the dough took up that flour and became sticky again and I added more flour.  Was this a mistake?  Is there a way to prevent the dough from sticking to my hands and the board after the initial flour has been kneaded in?  I think my mom puts crisco or lard on her counter before the flour when she is rolling pie dough... would this work here?  I also had to knead longer than he suggested (he said 12-15, I think I ended up at about 18-20 min), I chalked this up to my kneading skills being rusty.  I was looking for that windowpane and also the temp of the dough to be 81 degrees (which I accomplished with the 18-20 min)

2)  KOSHER SALT:  I think I read somewhere the kosher salt is 1/2 the "saltiness" of regular iodized salt.  If I'm using kosher salt, should I double it?  Is their a reason to use kosher salt over iodized, or for that matter, sea salt versus kosher versus regular salt?

Thanks again for everyone's help - I made some sourdough english muffins a couple of nights ago with some of my starter too (also had a question about wetter dough with them as well!)!

-Hilary