this post was submitted on 26 Jul 2023
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You technically only need kosher salt if the recipe involves some of kind of fermentation or yeast rise, because the iodine in non-kosher salt will kill the yeast before it can rise.
But every recipe from the US uses kosher salt, which means their measurements don't match for other salts, but if they gave the weight it wouldn't be an issue. 5g of salt is 5g of salt no matter the size of the crystals, but one teaspoon can be totally different.
That’s why making a preferment like poolish is a superior method for any bread recipe. You only add salt once the poolish has finished the leavening process.