The use of Salt in Sourdough baking I am finding most interesting. I have a
small book, "Sourdough Jack's Cookery," which talks about a long sponge
method which is really a longer (14-16 hours) from mixing the starter with
2/3 of the total flour. Doing it this way one would use no yeast or baking
soda. The author indicates that one can eliminate the salt in bread by
allowing the sponge to ferment longer. It will have a sourdough taste and
can be used with any recipe.

--Roy--
Way to go!
Roy W Ludlow
"ellen wickberg" > wrote in message
news:w4FJh.16544$DN.11759@pd7urf2no...
> jbclem wrote:
>> One of the reasons I'm making my own sourdough is that the commercial
>> version is so over salted that it's unpalatable to me. I'd like to ask
>> if
>> someone can tell me how to figure the minimum amount of salt required to
>> make a successful sourdough bread.
>>
>> jc
>>
>>
> I know that many will not agree with this, but I rarely use salt and make
> quite acceptable sourdough bread ( and others, though most of what I bake
> is sourdough) Rise, texture and crust are all fine.
> Ellen