I typically use only kosher salt since I keep only this kind of plain salt on hand for simplicity sake. I know when using american volume measures, I have to use double the quantity of the brand of kosher salt I use. I am wondering about weight though. Given that it is a lighter texture does it measure the same when using weights. I was recently baking and felt that I had added plenty of salt even before I reached the grams of salt recommended in the recipe and I am not a light salter. (not too much either).
Does anyone know the answer about how to substitute kosher salt in a recipe that uses weights?