Hey fresh loaf
Just wanted to find out if there will be a noticeable difference in taste from using different salts in sourdough. Eg. Flake salt, table salt, sea salt, kosher salt.
I was curious as a local supermarket was selling artisanal salt and thought it could be nice to try in sourdough
I would say no. Unless the salt is flavored (smoke, herbs), but even then I question it.
But it might have a very small different effect on the dough since different salts have different amounts of minerals, crystal size etc.
So I would just get a good, proper salt (additive-free, mineral-rich), preferably locally sourced, nothing more.
Ok thanks BaniJP for the advice ?
Some people say that they can taste the difference between iodized and non-iodized salt.