Iodixed salt / Altitude adjustments?
So my questions are rather specific : if I simply cannot find NON-IODIZED salt will it ruin the entire loaf if I use it? Would it better to OMIT the salt or can I still use iodized?
Also, what (if any) special procedures are required if I live at higher Altitude (like Denver, CO. for example)? Less hydration, more time in bulk fermentation, shorter baking time, etc...?