KAF doesn't go into specifics about what makes it artisanal, other than it being higher in minerals than 'ordinary' salt. I guess that makes it a sea salt. (Some people claim that all salt is 'sea salt', and with some justification.)

I know there are people who swear by a particular type of salt, such as French sea salt, Himalayan salt, Hawaiian salt, etc, but I can't really tell the difference between them in baking. Those may be the people who swear they can detect a bitter taste in iodized salt.

We've been using sea salt in a salt grinder as our 'table salt' since the 70's, I think the added minerals do give it a different taste on food, I know we use less of it than we did table salt. But I can't taste the difference in baked goods. I do use pretzel salt on baked goods like pretzels, and it does make a difference as it is less likely to dissolve. I"m not sure why.

As I have noted more times than I care to count up, Morton Salt recommends against using kosher salt when baking, because the larger crystal sizes might not dissolve and disperse in your dough as evenly as a finer grain salt. That hasn't dissuaded many baking authors from climbing on the kosher salt train.

I was gifted a bag of KAF "artisan bread salt" for Christmas, but have not used it yet. I don't fall for all their advertising ploys! I also do not use their special dry milk - I use grocery-store brand powdered milk and it works just fine.

I guess I've not developed a discrete taste for milk! I don't taste milk, dry or otherwise, in anything. I was made to drink milk (always regular whole cow's milk) at meals when I was growing up. I hate it. I never drink it. I've not drank milk for over 50 years! I can tell the difference between 2% milk (which my husband drinks) and half and half or cream in chowders, and much prefer the half and half.