Are there certain kinds of salts that work best for baking (cakes, bread, etc)?
As there are different kinds of salts which contain different minerals, is there a kind of salt that is better to use when baking?
Does the kind of salt depend on what I am baking?
Best Answer
Salt that is used for food consumption is always meant to be sodium chloride (and may or may not contain other things such as iodine). Other "salts" (to use the term in the chemistry sense) such as potassium chloride are not generally used by themselves for human consumption or specified in food preparation, even though they are potentially safe to eat.
Sea salt is still 85% sodium chloride but because it has additional chemicals/elements/compounds in it, does have a different taste.
For best results when baking, use plain table salt, sodium chloride, with or without iodine (which is added to provide a necessary nutrient for those not living near a salt-water source of fish or not eating enough salt-water fish). Note from the link that sea salt does not contain enough iodine to supply a nutritionally adequate amount.
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Quick Answer about "Are there certain kinds of salts that work best for baking (cakes, bread, etc)?"
Instead of Diamond Crystal, all King Arthur recipes are designed to use table salt. It's the type most likely to be found in bakers' pantries — plus table salt has smaller crystals than kosher salt, so it dissolves more evenly into baked goods for even seasoning.What kind of salt is best for baking bread?
When baking bread, it's best to use non-iodized salt such as sea salt because iodized versions can impart an unpleasant flavor. It's also best to use fine salt as opposed to coarse because it is easier to measure.What are the best salts to cook with?
Sea salt, Himalayan salt, Kosher salt, and some Specialty salts, are the best salts that you can use when cooking. They're all pretty standard, and very versatile, making them the perfect types to have in your kitchen.What kind of salt is used for desserts?
KOSHER SALT: These crystals dissolve quickly and evenly in cookie doughs, tart and pie crusts, and caramels, introducing salt to ingredients without clobbering them.What kind of salts do chefs use?
What is this? My favorite (highly recommended) cooking salt is Diamond Crystal Kosher Salt. From personal experience, it is the brand of salt used in most professional kitchens and restaurants.More answers regarding are there certain kinds of salts that work best for baking (cakes, bread, etc)?
Answer 2
When baking, kosher salt is ideal. Kosher salt has no additives, so you are getting nearly pure, unadulterated sodium chloride.
There is one issue with using kosher salt, its grains are corser than average table salt, so it is less likely to dissolve in recipes with little water and there is less mass per a unit volume. To accommodate for this, one can grind the salt finer or use a greater volume (1.5 to 2 times more is common).
Table salt can be used but it usually contains sodium iodine and anti-clumping agents that can have undesirable effects on baked goods.
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