Whenever I make bread (which is a lot lately!) I always wonder which salt should I use? The kosher salt that I keep in a salt cellar on the counter OR
should I grab the old blue cylinder of Morton (no iodine) from the pantry? I should probably do an experiment one of each, but there's only two of us and
I mostly do sourdough (and now after months of that those loaves are getting predictable) - but when I venture into new breads I'm at a loss for which one
I should use.
Thank you for helping me out.

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