How much salt should I use in sourdough?

Use 1.8–2.2% of the total flour weight. Below 1.5% the dough ferments too fast and tastes flat; above 2.5% you slow yeast activity by roughly 10% per extra half percent and risk a tight, dense crumb. For a 1000 g flour batch, 20 g of fine sea salt is the safe middle.

When should I add salt — before, during, or after autolyse?

After. Pure autolyse (flour + water only, 30–90 minutes) lets the protease enzymes soften the gluten without salt fighting them for water. Add salt at the end with a tablespoon of reserved water and pinch it in for 3–5 minutes.

Why does my dough get tight the moment I add salt?

That tightness is real. Sodium and chloride ions cross-link the gluten network through electrostatic interactions, and salt is hygroscopic, so it pulls free water away from the proteins. Mix it in gently, then let the dough rest 10 minutes — the tension relaxes.

Sea salt, kosher, or table salt — which type works best for sourdough?

Fine sea salt is the bakery default because it dissolves fast and weighs predictably. Kosher salt works equally well, but its larger flakes mean a level teaspoon weighs less than fine salt — always measure by grams, not spoons. Avoid iodized table salt: the iodine can dampen yeast activity, and the anti-caking agents add a faint metallic note to the crust.

What happens if I forget to add the salt? Can I save the dough?

Catch it within the first hour of bulk and you can rescue it. Dissolve the salt in 30–50 g of warm water, dimple it into the dough, and pinch-and-fold for five minutes until evenly absorbed. The bulk will look puffy but flabby — give it one extra stretch-and-fold and add 30 minutes to the timeline. After two hours, the gluten is too far gone to fix; bake it as a flatbread or focaccia and call it a lesson.

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