Can I substitute sea salt for kosher salt in this bread recipe?
angelaid_gw
8 years ago
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lindac92
8 years agoianna
8 years agoRelated Discussions
Question about pickling salt substitutes
Comments (4)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....See MoreWhy kosher salt? Why not table salt?
Comments (17)I have wondered about the advantages of kosher vs. regular for a while, having watched a lot of cooking shows, but what sparked my post was seeing a box of the MortonÂs version in Walmart last week. Thinking, "Whoa! Kosher salt has now gone mainstream!" I decided I had to know what, if anything, I was missing. I picked up a box of the Mortons Kosher version to look today; saw the yellow prussiate of soda listed as the anti-caking agent. I think I need to find out that that is before buying any of THAT brand. I guess that it is an ingredient that is approved by a rabbi? The name is kind of scary. I find myself visualizing World War I era Prussians wearing yellow uniforms. Whereas the anti-caking agent in regular salt must not be (must not be rabbi-approved, I donÂt mean not scary)? ItÂs starting to look like the only reason to use kosher salt is to be able to pinch. (and of course all the TV chefs pinch, right? I never see them shaking their herbs or spices from a bottle either. ItÂs always a pinch from a cute little bowl.) Since IÂm comfortable with the shaker, and donÂt use much salt anyway, maybe IÂll stick with that. Unless I decide to try out sea saltÂ.I think I can get that for a shaker....See MoreBread making help....the salt, actually.
Comments (7)Both Morton's kosher salt and Diamond Crystal kosher salt have bigger grains than regular salt, and therefore weigh less per volume. A cup of table salt weighs about 10 1/2 ounces, a cup of Morton's about 8 3/4 oz, and a cup of Diamond Crystal about 4 3/4 oz. To substitute regular salt for kosher, use about 1/2 the amount by volume. Here is a link that might be useful: weight of different salts per volume....See Morekosher salt?
Comments (15)Yes, all salt is sea salt, but table salt is generally produced from brine pumped from wells or the ocean, not the mined version (halite). Table salt is also "chemically cleaned" and contains a small amount of various chemicals used to keep the salt from absorbing water and caking. These chemicals include magnesium carbonate, calcium silicate, calcium phosphate, magnesium silicate, and calcium carbonate. A small amount of potassium iodide is added for the iodized version (something I never purchase is iodized salt or table salt). Sodium chloride (salt) is the principal extinguishing agent in fire extinguishers. You learn these little tidbits of information when you tour the Salt Museum in Hutchinson, KS. Speaking of which, we have salt mines here in Kansas having once been the ocean bottom (see: Carey Salt Mine, Hutchinson, KS, or Independent Salt Company, Kanapolis, KS), but instead of being made into table salt, much of the mined salt is used as an additive to animal and poultry feed, for processing raw hides into leather goods, industrial water treatment, and as an aid in drilling oil and gas wells. The largest use of mined salt is as a de-icing agent. I purchase Celtic Sea Salt from the Grain & Salt Society because of the high-mineral content - and have for over 30-years - leaving table salt and other highly refined salts in the store. The "bio-available high moisture content [of Celtic Sea Salt] naturally lowers the amount of Sodium Chloride" which I understand is a good thing. Celtic Sea Salt is hand-harvested, not mined, and unprocessed, and provides over 80 minerals without any other chemicals being added. When you add these high-mineral sea salts to yeast breads, according to Shirley Corriher in "CookWise", the additional minerals can be helpful in gluten development and the minerals also feed the yeast. Corriher gives a lot of salt information on page 19 of her book. You will also find different salts from different parts of the world taste differently. -Grainlady...See Moresushipup1
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