Salt is an especially nasty ingredient unless you use a scale. What is key is the amount of sodium chloride, but in general there is wide variance in how much volume they take. That is true even within types as one batch of sea salt may be quite different than another, for example. I have found the KAF's bread salt is very consistent, but I do ALWAYS weigh it. A few years ago, I splurged and purchased the Escali Pana Volume and Weight Scale. The ability to weigh ingredients even when weights are not listed in the recipe is something I now could not live without. I consider it amongst my best purchase for backing.

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