by RodinBangkok » Sat May 17, 2014 11:30 pm
Any salt you want will do fine, be careful of using volume type measurements with different grain sizes. Best to measure by weight and go easy at first if using table salt. We use only sea salt, but that's because we have a cheap local source, and have adjusted our formulas for it, and it does make a difference in salt flavor, seems to us that sea salt has a less distinct more rounded taste, if that makes any sense. The couple times I've made small batches of fresh using table salt when not at home there was a definite different in salt taste intensity, even with the same weights used.
I am the master of my fate:
I am the captain of my soul.
_____
Rod