I've heard it said that iodized salt produces an acrid flavor when heated to high temperatures, such as for baking. Is there any truth to this?. Diamond Crystal kosher salt is many bakers' preferred salt, but is it really the best choice for baking?
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Many health organizations recommend using iodized table salt over regular sea salt or kosher salt to help prevent iodine deficiency. When it comes to baking sourdough bread, table salt can certainly get the job done.. Iodized salt is not inherently bad for baking, but it can affect the flavor and texture of certain baked goods. Iodized salt contains additives like potassium iodate or potassium iodide, which are added to prevent iodine deficiency.
