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+#### Salt
+
+Salt retards the yeast and helps control the fermentation process. It
+also adds a flavor that most of us expect in even the simplest of
+breads. Some people claim that they can taste a big difference in
+their bread depending on the type of salt they use. The famed Poilane
+bakery in Paris, for example, uses only coarse gray sea salt from
+Normandy.
+
+Other bakers can’t tell a bit of difference. But one aspect in which
+different salts do objectively differ is their density. For this
+reason, many bakers weigh their salt because weights are always the
+same, no matter what kind of salt one uses.
+
+If you’re measuring by volume, however, you’ll want to pay attention
+to the following:
+
+**Table salt or finely ground sea salt:** This is the standard for almost
+all recipes. You can follow the instructions as they are written.
+
+**Sea salt:** You’ll want to increase the volumetric measure by about 50%.
+
+**Kosher salt:** Double the listed volumetric measure.
+
+Typically, salt is measured at 2 percent of the flour weight, except
+for rye breads, which are typically at 1.8 percent. The salt
+proportion may go down a half percent or more if salty ingredients
+such as olives are incorporated, and may go up 0.3 or 0.5 percent if
+cooked grains, nuts or seeds are added.