New here to TFL and had a question about soakers. I have seen some formulas that use salt and some that do not. What is the belief of using salt? For flavor? If so what changes when it's added to the soaker as opposed to the final dough? Possibly to regulate any fermentation from ambient yeast? Tighten gluten? Although I would think that you should get the gluten development from the final mix. All thoughts welcome!
-Ben the Baker