Even 1 teaspoon of salt can be twice as salty as the recipe's writer intended. e.g. Morton's has denser flakes which are 1.8x as salty by volume compared to Diamond Crystal.

For baking where its almost an exact science, it baffles me why recipes still use cups and spoons. I specifically search for recipes where the measurements are in grams. SeriousEats is often where I end up.