I just got a KD8000 digital scale with bakers percentage. so I worked out my current recipe as close as i could ,it shows I use 3 percent salt . I've been doing this recipe that I scaled up from trial and error 20 years ago,with a little help from recipe books. It always works but don't know if I should try reducing the salt. I'll list my recipe-any comment welcome. 2.3 kg fresh ground hard red spring wheat,1800 ml water 40 gm yeast 70gm salt 150 gm brown sugar ( more or less depending on mood ,usually less) 100 ml olive oil.