Howdy again!

I used to put 1% salt into my loaves, but after recommendations, moved up to 2%; this has helped slow down the sourdough yeast, which is what I really needed.  The problem now is that I can taste the salt, which for me is generally an indicator that I've added too much.

I 'was' using table salt (don't hate me), but last night I bought some rock salt and used a Pestle & Mortar.  The results were much better, but I can still taste salt - albeit not as much.

Has anyone else experienced this?  I'm wondering if I can get away with less salt, by working in more stretches and folds.