I'm a bit of a salt tooth, and I'm curious about pushing the limit of dough saltiness. One source I've come across said to beware of any recipe calling for anything higher than 2.5%, that it messes with yeast growth, but I've been making pizza dough at 3% with good results (it begins with a fairly high amount of starter, which might help) and I've heard rumors of going up to 4% and beyond. I did a quick search through the forums and couldn't really find anything on this question, and I'm curious what the thoughts here are.
There are lots of myths about salt killing yeast but it is tougher than most think. Here is a great post:
https://www.thefreshloaf.com/node/66462/salt-sourdough-cultures
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