Do I need all this salt?
My artisan no-knead bread recipe has 1 1/2 Tablespoons of salt to 6.5 Cups of flour. Other than there there is only yeast and water in the recipe.
My question is: do I need all this salt? I would like to cut down on the amount so if it is possible to do this do you have any recommendations as to how low I can go?
I am assuming the salt is helping with the rising?
thanks for any help :-)