Bread-Bakers v103.n037.3

Blind taste testing in 9/2002 Cook's Illustrated says that most tasters 
can't tell the difference between expensive gourmet salts and table 
salt--especially in baking. Furthermore, yes, smaller crystals dissolve 
more easily and so are better for cooking and baking.

The only consistent exception was a benefit in using larger crystal forms 
for seasoning steaks, etc. since the shape was fun on the tongue and 
provides a little burst of saltiness. But if you're going to dissolve the 
salt, such as in baking, use the cheap stuff.

Allen Cohn
allen@cohnzone.com