Thank you! I've been baking with King Arthur recipes for a year now, with excellent results, always using a scale. But I have always wondered what sort of salt you had in mind when you said "two teaspoonfuls of salt." Some of your recipes also state the quantity of salt by weight; others, unfortunately, (the older ones?) do not. I have always used kosher salt in my baking as in all my cooking, because it has no additives and it's harder to oversalt. I have never observed any problems with distribution, perhaps because I use a stand mixer and favor kneaded over no-knead recipes. When in the past I have been unsure about how much or what sort of salt to use, I just set it equal to two percent of the flour by weight. The label on a box of kosher salt generally states the weight of a 1/4 teaspoon of salt, and I then measure accordingly.

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