Salt Plays a Crucial Role in Sourdough Bread Making

Salt plays a crucial role in sourdough bread making, influencing both flavor and structure. It typically ranges from 1% to 2% of the total flour weight, adding a savory taste and helping to develop a strong gluten network for a well-risen loaf. 

Here's a more detailed look at the role of salt in sourdough:

• Flavor: Salt enhances the overall flavor of sourdough, balancing the sourness and adding a savory note. 
• Gluten Development: Salt helps to strengthen the gluten network, which is essential for holding the gases produced during fermentation and creating a well-risen, open crumb. 
• Fermentation Control: Salt can slow down yeast and bacteria growth, allowing for a more controlled fermentation process and preventing over-proofing, according to a post on Reddit. 
• Preservation: Salt acts as a natural preservative, inhibiting the growth of undesirable microorganisms in the dough, notes an article on Abigail's Oven. 

I only use Redmond Real Salt Ancient Fine Sea Salt because it doesn’t contain artificial additives or unhealthy pollutants and it isn’t stripped of beneficial trace minerals. Redmond Real Salt is unrefined sea salt mined from an ancient seabed in Utah where it’s safe from modern pollutants. It’s pure, unprocessed, and full of trace minerals that give it one-of-a-kind nutritional benefits and a subtly sweet flavor that brings out the best in each bite.