Sorry, unless its pure canning salt, or curing salt (also used in meat curing), its not recommended. Sea salt contains a LOT of other stuff, but you may find that the Morton Kosher (or another brand), may be fine if the silicone dioxide is not added. Also keep in mind that the Kosher is a very large granule and is not measured in the same way as pickling/curing salt, as volume wise you would use more. Sometimes evn big bucher shops can help too. They also cannot have any additives. Stay away from any rock salt too. Another option is to use a Ball, or mRs Wages pickle mix which usually has all the necesaary stuff except the water and vinegar.

I've used NOSALT for years. Some people complain about it having a bitter taste. And it's major ingredient is Potassium which could be a problem. You can find it in the spice section of your local supermarket.

Does it necessarily have to be salt based? Many people nowadays have gone low-sodium. And there are so many other spice/herb blends he could put together. Anyway, here is a basic seasoning salt that might work. It's particularly good for smoked and grilled foods: 1 container (1 lb. 10 oz) table salt 1 tbls onion salt 2 tbls celery salt 1 tbls garlic salt 2 tbls paprika 4 tbls white pepper 2 tbls dill salt 4 tbls white sugar Mix all ingredients together until well blended. Store in airtight containers. He could develop his own creole seasoning. All of them are essentially the same, consisting of salt, cayenne (or other red peppers) and garlic. What differs is the proportions. I would start with a tablespoon of salt and a 1/4 tsp each of cayenne and garlic powder, then adjust as necessary. Baharat is a spice mix from the Mid-east; one of many combinations used throughout the region: 1/2 cup black peppercorns 1/4 cup coriander seeds 1/4 cup cinnamon bark 1/4 cup cloves 1/3 cup cumin seeds 2 tsp cardamom seeds 4 whole nutmegs (or 1/4 cup ground) 1/2 cup paprika Put the peppercorns, coriander, cinnamon, cloves, cumin and cardamom seeds in the jar of a blender and grind to a powder. It might be necessary to do this in batchs of 1/2 cup at a time. Grate the nutmeg and blend into speices with the paprika. Store in an airtight jar. North Africa has it's own special blends of herbs and spices. Here's one that is typically Moroccan: 1 1/2 tsp coriander seeds 1 tbls cumin seeds 1/2 tbls caraway seeds 3 tbls dried mint leaves 3-inch stick cinnamon Put all the ingredients together in a spice mill or a mortar and pulverize until coarsely ground. Store in an airtight container. A quick search on the web will reveal recipes for BBQ rubs, Jamaican Jerk rubs, and a host of others. All of which are suitable for his purposes.

This has been an interesting thread to follow, and I would have to say cooking is both an art and a science. In fact, I would say food at its best is a blend of art and science, after being a foods judge at fairs for many years. Leave the salt out of a bread recipe and see what you end up with? Bad science. Add the salt twice, an easy mistake, and see what you end up with? Bad science. Add the salt early and the gluten is harder to develop. Add the salt late in the gluten-development and it's easier to develop and won't require as much kneading. All science! The same goes for adding too much water, flour, sugar (or other sweetener); or flavoring ingredients which can affect the gluten-development in bread when you add too much - like cinnamon and nutmeg when added directly to the dough (this is why we sprinkle cinnamon/sugar on the dough surface for cinnamon rolls, rather than adding large amounts of cinnamon TO the dough. Add too much dairy and you'll end up with loaf with characteristics like - low-volume, poor symmetry, poor cellular structure and texture..... That's pure science. When people have a failed recipe, it's generally not from bad intentions or bad artistic interpretation, it's from bad science. Most modern baked goods are based on a ratio of ingredients. Stick to the common ratio whether you use a scale to weigh each ingredient, cups, pint canning jar, tea/coffee cup or mug... for your measuring tool-of-choice.... So take a moment to marvel at the science. "A standard plain cake has, by measure, 1/3 as much fat as sugar, 2/3 as much milk as sugar; and about 3 times as much flour as liquid." This ratio works whether you are making one small cake, one large cake, or enough batter for 100 cakes. Alter the ratio, such as trying to make a low-fat or low-sugar cake, or changing the type of flour used, and you will need to alter the known science with different ingredients and/or mixing methods. This science is most important when you develop recipes because you need to keep in mind ingredients that are tenderizers (fat and sugar) and those that are structure builders (flour and eggs), along with the other ingredients. Back to measuring flour for bread. This is one area that is completely without a standard for a scale or a dry measure, as all measurements for flour in a bread recipe are just a "good (or bad) guess". Add to that the way each person fills a cup with flour which will get you completely different amounts of flour if you were to weigh the amount on a scale, and the measuring cups themselves have NO standard in manufacturing. This is one area of baking where experience (art) along with science will help improve your bread. Due to the differences in the amount of gluten and moisture in flour, and those differences vary from brand-to-brand, season to season (moisture high during the rainy season and low during a dry winter) as well as from bag-to-bag of the same brand, you need to develop the "feel" (art) for bread dough. Your hands will "know" more about the dough than an exact measure. This is why you need to hold back 1/2-3/4 cup of flour during kneading. You may not need to add all the flour once it has the correct "feel" - and you may use all of the flour and require even more than the recipe called for..... It is also better to err on the side of a loose/wet dough than a hard/stiff dry dough. But I would also encourage EVERYONE to get a scale. There are lots more uses, along with measuring ingredients (especially if you find a recipe that is all weight measurements). It's the best tool in your kitchen when you MUST weigh something. It's far more accurate to measure 4-ounces of shredded cheese on a scale than it is to try to measure an equivalent in a cup - do you pack it tight/loose???? You can scale (weigh) the amount of batter in two cake pans to make sure you have an equal amount of batter in each of them so you have cake layers that are the same size. I even scale dough for burger and hot dog buns so I can adjust the size wanted/needed and make them consistently that same size, as well as the amount of bread per serving (a serving of bread is considered 1-oz.). When buns/rolls/loaves are the same size, they will bake more evenly. A reason to weigh the amount of salt is because of the size of the grains of different salt products. The finer the grind, the more salt grains there will be in a teaspoon (or whatever measure) because they will pack very closely together, while there will be less total salt when you put coarse-grinds of salt in the teaspoon because there are more voids of air between the larger chunks of salt. But the difference will probably not make a really huge difference in this bread recipe, but it IS a science factor you may want to keep in mind. And plenty of bread has successfully been made with plain old iodized table salt - even though I personally stopped using it many decades ago. So many things are choices, and neither totally right or totally wrong. -Grainlady