@frecklesourdough: Sometimes I add the salt with all the other ingredients and other times I like to delay it. When I do that, I’m using a method called a fermentolyse. A fermentolyse is the resting period after you mix your flour, water and sourdough starter but before adding salt. When I hold the salt back, I usually reserve about 10–15g of water from the recipe. After the dough has rested approx. 30 minutes I sprinkle the salt over the top, add that reserved water and really squish and fold it in until fully combined. It’s actually kind of fun 🤣 and not nearly as messy as the initial mix. 🙌🏻 So why delay the salt? This rest allows the flour to fully hydrate, which jump-starts gluten development and improves extensibility with less mixing. It also gives fermentation a head start since salt naturally slows yeast and bacterial activity. By waiting to add it your the starter begins working right away often leading to better structure, improved flavor and a dough that feels smoother and easier to handle. #sourdough #asmr #fyp #homemadebread #bakingtiktok

Britany McIntyre

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Monday 16 February 2026 12:33:45 GMT