The majority of cakes and cookies I bake simply list 'salt' as an ingredient. Sometimes Kosher salt is specified.
I've been using table salt unless otherwise directed. But I'd like to use Kosher salt all the time.
Is there any harm in doing that for baked goods? I'm wondering if volumetrically there is a difference in mass for the amount of Kosher salt I would use. By the way, I use Diamond Crystal Kosher salt, that may make a difference.
