I have a sourdough bread recipe that calls for either Real Salt or unrefined salt. I do not have either of these and I’m not sure if these salts are fine or coarse. I have Himalayan pink salt coarse for grinding, coarse kosher salt & Morton’s iodized salt. Are any of these comparable? 
This may come across as a little cynical ;) Don't believe the hype. Salt is salt. The difference between Himalayan, iodised & 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. 