salt, iodized or not, does it matter

any other better salts for dough making, kosher, sea salt, etc ?


When it comes to putting the salt into the dough or sauce, it really doesn’t make a whole lotta difference, but when the salt is added on top of something, such as on a breadstick, the pure, kosher salt, sea salt, and others are perferred for their cleaner flavor.
Tom Lehmann/The Dough Doctor