I tend to use less salt than most people in all my food. This is not because of any dietary restrictions, but I simply prefer less salt. This recipe is according to my taste; you should make things the way you like them. I use Diamond Kosher salt. I mention this, not because I am being paid or because I am promoting the brand, but the product is flaked, and, therefore, there is less salt in any given quantity than there is with table salt or other brands of kosher salt. It is simply less tightly packed. When I weighed a cup of salt (48 teaspoons), table salt and Morton Kosher salt both weighed almost twice as much as the brand I use. If you use a different product, quantities should be adjusted.

For bread or flour-based products, I always use 1 teaspoon of salt per 10 ounces (2 cups) of flour. My “1 teaspoon to 2 cup ratio” assumes Diamond Kosher salt. Your taste may be different.

Occasionally, one of my recipes needs fine-grained (table) salt or sea salt. I will note that in the individual recipe.