Baker's Salt

What type of salt should I use for baking? We get this question so often, and it's a good one! Salts are not created equally. Use a fine grain, and you could oversalt that batch of cookies. Use a large grain salt, and it might not dissolve at all. We created this blend of salts that is perfect for doughs, pastry, cakes and cookies. Plus, we wanted a bit of crunch from Sel Gris along with a good dissolving qualities from Pacific Kosher Flake Salt. The result is our signature Baker's Salt. Use it in your favorite cookie, cake, bread and pie recipes.  4 oz tall jar  Ingredients: Pacific Kosher Flake Salt, Sel Gris  SUGGESTED RECIPES:  King Cake Bread Pudding with Rum Sauce Citrus Olive Oil Mini Loaf Cakes No-Knead Rosemary Focaccia with Cyprus Salt Gluten-Free Birthday Cake Tahini Blossom Cookies with Chocolate Kisses Hazelnut-Vanilla Oatmeal Cookies White Chocolate, Tart Cherry, Macadamia Nut Cookies Flaky pie Crust Salted White Chocolate Oatmeal Cookies Pumpkin Butter Fluffy Pumpkin Pancakes with Maple Butter Cardamom Coffee Cake Halloween Candy Cookies Blueberry Galette Mini Baked Alaskas Butter Spritz Cookies Moravian Spice Cookies Peach Cobbler Dark Chocolate Stout Cupcakes Vegan Citrus Pistachio Cake Crinkle Top Brownies Gingerbread Bars With Cream Cheese Icing Snowdrift Coca Cola Cake Dulce de Leche Cookies