Stella Parks (of Serious Eats and BraveTart) also prefers kosher salt, more specifically Diamond Crystal, because she says it's 100% free of anti-caking agents. The anti-caking agents apparently can make some candies crystallize. So being a kosher salt is not important. I have kept both plain old iodized table salt and kosher salt by the stove for everyday use and baked with both. After adjusting the volume used depending on the size of the salt crystal, I don't notice a difference between the two salts.
There is an enormous difference in saltiness between the 2 main kosher salts - Diamond Crystal and Morton. Read about it here: https://www.tastecooking.com/kosher-salt-question/
I am not sure if this answers your question, either.
i'll read what it says. it's good to know there's a difference in them. i live in israel and believe it or not, u can't buy "kosher salt." there is a fine table salt and a coarser version of it. maybe that's the equivalent tho i know a US woman who brings kosher salt back when she visits the US. as far as what i'm looking for in an answer, no recipe i've seen, written or oral, says to use kosher salt in pastry dough. so i'm wondering if anyone has used it and if they see a difference. regardless, i get great compliments on my pastry. i just want to know if i'd get an even (slightly) better result if i used kosher salt. Tx
A difference between kosher salt and what? Table salt? Sea salt? Depends on what you’re comparing to. I’d never use table salt. It’s too harsh. If it’s sea salt, I just increase by about 1/8 tsp.
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I am not sure if this answers your question, either.
as far as what i'm looking for in an answer, no recipe i've seen, written or oral, says to use kosher salt in pastry dough. so i'm wondering if anyone has used it and if they see a difference. regardless, i get great compliments on my pastry. i just want to know if i'd get an even (slightly) better result if i used kosher salt. Tx
Not sure I answered your question...