In article >,
"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

1.5 tsp to 3 cups flour seems to be right. Thanks for answers on
questions.