Can you substitute fine grain sea salt for table in baking recipes?

You can substitute fine-grain sea salt for table salt in baking recipes, but it's not always a direct 1:1 replacement.

Here's why:

* Saltiness: Sea salt can be slightly less salty than table salt due to the presence of other minerals. You may need to adjust the amount slightly in your recipe to achieve the desired saltiness.

* Texture: Sea salt can have a coarser texture than table salt. This can impact the final texture of your baked goods, especially if you're using it in a recipe that requires a fine salt, like cookies.

* Moisture: Some sea salts can be slightly more hygroscopic, meaning they absorb moisture from the air. This can affect the consistency of your batter or dough.

Tips for Substituting:

* Start with a slightly smaller amount of sea salt than the table salt called for in the recipe. You can always add more later if needed.

* Dissolve the sea salt in a little bit of water before adding it to the batter or dough. This will help to ensure that the salt is evenly distributed.

* Use a food scale for accuracy. This will help you to measure the correct amount of salt, regardless of the type.

* Taste test! After you've added the sea salt, taste your batter or dough to see if you need to adjust the saltiness.

In general, it's best to use table salt in baking recipes unless the recipe specifically calls for sea salt.

Remember, experimentation is key! Don't be afraid to try different substitutions and see what works best for you.