I have a question about the salt. The recipe says to use "regular" and not kosher salt. What's the difference and why would kosher salt be a problem? Would this warning apply to sea salts? How about bread baking in general? Thanks! By the way, I love reading the blog and have become a King Arthur Flour Company fan because of it! Thanks for your kind words, Maggie. The difference is simply in the measuring - you'd use about 1 1/2 tablespoons kosher (or similarly coarse) sea salt, instead of 1 tablespoon. Use it if you like - PJH

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