too much salt in sourdough..what should I do?
I accidently added 3 times more salt (by volume) to the final dough than the orginal recipe proportions (russian rye bread from bread matters) . Will the extra salt kill all the bacteria? Should I proof the dough for a much longer period of time? Or should I add more flour and water to compensate? I put the dough in a pan nearly two hours ago.