What type of salt for sourdough bread baking?
This may come across as a little cynical ;)
Don't believe the hype.
Salt is salt.
The difference between Himalayan, iodised &amp; kosher is so small you'll never taste it. They're all 98%+ sodium chloride. To a 1Kg loaf you're going to add something like 10g salt.
As it will completely dissolve before you bake it, not even the granule size is important.