Salt vs. Salt

Reader Barbara points out that there is no salt post in my ingredients section and asks that I include one. I am vey happy to do that, though I’ll warn you it’ll be short. Why? Because I never use anything other than plain ol’ iodized table salt in my baking. There’s good reason for that: because all baking recipes call for standard table salt or its very near equivalent. Commercial table salts are virtually identical the world over. Those table salts, sea salts (both coarse and fine) and pickling salt all deliver the same amount of salinity by volume. All can be used interchangeably.