For years I avoided iodized table salt for my sourdough breads because I had read that the iodine interfered with yeast growth. I used pickling salt instead. Then I tried out iodized table salt and my starters behaved exactly the same as before. So that's what I use now. I don't think that the iodine makes any noticeable difference in making bread.
Nutritionally speaking,
Iodized salt in the U.S. contains 45 micrograms of iodine per gram of salt. The recommended daily intake for adults is 150 microgram (Mayo Clinic)
For adults who are not lactating or pregnant, the US Institute of Medicine, and jointly by the WHO, United Nations Children’s Fund (UNICEF) and the International Council for the Control of Iodine Deficiency Disorders (ICCIDD), recommend a daily iodine intake of 150 μg and state a tolerable upper level (the approximate threshold below which notable adverse effects are unlikely to occur in the healthy population) of 1,100 μg per day in adults. (Consequences of excess iodine).
Let's say you make a 1-lb loaf using 300g flour. Salt content would be about 6g of salt, providing about 270 μg of iodine. If you ate half that loaf in a day you would be getting the recommended daily intake. If you ate that much bread and also got a very ample supply of iodine from other food, you might want to switch to non-iodized salt. I'm not worrying about it.
Personally - anything that kills the bugs should be avoided. In other words - use it if ya have to - expect differences. Enjoy!
For years I avoided iodized table salt for my sourdough breads because I had read that the iodine interfered with yeast growth. I used pickling salt instead. Then I tried out iodized table salt and my starters behaved exactly the same as before. So that's what I use now. I don't think that the iodine makes any noticeable difference in making bread.
Nutritionally speaking,
Let's say you make a 1-lb loaf using 300g flour. Salt content would be about 6g of salt, providing about 270 μg of iodine. If you ate half that loaf in a day you would be getting the recommended daily intake. If you ate that much bread and also got a very ample supply of iodine from other food, you might want to switch to non-iodized salt. I'm not worrying about it.
TomP
My question was if iodine would adversely affect the starter or rise.
As I said, I didn't notice any effect.
A lactating "adult"? 🙄🙄
Because the daily dose is for men as well. If they said for women who aren't lactating or pregnant then that would exclude men.
Although they could have said "For men, and women who aren't lactating or pregnant,... etc"
Well, strictly speaking:
I don't suppose any of us has actually come across any...
But even more strictly speaking the reason for guidance aimed at lactating mothers is more for the child.
Naturally, which is one reason I added the word "strictly"!
"even more strictly".