Comments on: What’s the best salt for baking?

By: Amelia Nantume

Amelia Nantume — Wed, 14 Dec 2011 23:22:39 +0000

Salt from Uganda is like that as well…it’s almost like powder. And suuuuper tasty!

By: Colleen

Colleen — Fri, 05 Aug 2011 21:04:12 +0000

I just google what is the best salt for baking, and your blog was the first to pop up. Thank you for this post! I’ve been noticing all my baking recipes taste too salty even though I follow the recipes exactly. I use Kosher salt but I didn’t realize I should use a finer grain, maybe that is the issue. Is a fine grain kosher salt available in most stores? I’ve only seen one type of kosher salt for sale at most stores.

By: Kathy

Kathy — Wed, 24 Nov 2010 01:25:37 +0000

I admit it, I AM A SALTAHOLIC!!!!!! I LOVE salt on everything! I have just strated using sea salt and am already a fan. I have been using kosher salt for cooking and baking, but I am now going to use sea salt. Tomorrow I am making 3 pie crusts, so I may use iodized in one, kosher in one and sea salt in the last one. If I can distinquish any differences, I’ll let you know.

By: Bon Bon

Bon Bon — Sun, 29 Aug 2010 23:50:30 +0000

I read that yeast likes the mineral content of sea salt. It supposedly helps the yeast develop. I don’t know whether or not it is true, but I use sea salt in my home baked bread.

By: Marissa

Marissa — Mon, 07 Dec 2009 19:33:51 +0000

I’m experimenting with baby foods at the moment. My little one really wants to be able to hold onto what she is eating with her hands, and I really need to be sure she is getting the nutrients she needs. What I’d like to experiment with is, is putting my purees and baby mash into something like a wanton wrapper. Under 12 months, it is advised that baby food is salt free. I’m unable to find a salt free recipe though. Wanton dough needs to be quite tight, so it needs something. Does anyone have any suggestions?

By: Raspberry Cream Sandwiches « sweet tooth

Raspberry Cream Sandwiches « sweet tooth — Mon, 16 Feb 2009 23:31:59 +0000

[...] regular old table salt since that’s what I had on hand According to Joy the Baker http://www.joythebaker.com/blog/archives/59 So which salt is best for baking? I know I’m supposed to have a definitive answer [...]

By: GooGLe GiRLs

GooGLe GiRLs — Sat, 24 Jan 2009 16:56:21 +0000

iodized salt is the best!!!!!!!!!!!!!!!!!!!!! always has been always will be!!!!!!!!!!!!!

By: Columbus Foodie » Blog Archive » March 2008 Roundup

Columbus Foodie » Blog Archive » March 2008 Roundup — Fri, 23 May 2008 17:12:18 +0000

[...] freshness, cooking up a storm shows us how to make mayonnaise, Joy the Baker answers the question, What’s the best salt for baking?, and Made Healthier gives us some tips for baking with whole wheat [...]

By: Erika

Erika — Sat, 10 May 2008 14:22:08 +0000

I use kosher salt for everyday cooking, and sea salt (which I usually pick up when I’m in France)when I want a finer grain, or for baking. I stopped buying iodized salt altogether.

By: Latifa

Latifa — Fri, 28 Mar 2008 17:05:15 +0000

I USE IMPORTED ORGANIC SEA SALT