I made the No Knead bread but found it too salty for our taste. Why is there so much salt used in this bread when it only calls for no more that 7 1/2 Cups of flour. That's equivalent to 2 standard loaves of bread and in those recipes the salt used is 1 1/4 teaspoons. I for one do not plan on using that much salt again. It is too overpowering and really doesn't do justice to the otherwise great bread This is a case of "to taste," Ruth - 7 1/2 cups of flour is about 2 1/2 loaves of bread (at 3 cups flour each). 2 1/2 loaves x 1 1/4 teaspoons would be 3 1/8, so seems 1 tablespoon is about right as far as scaling up. I think there's a wide range of tolerances, when it comes to people's taste buds and salt. I confess to liking saltier foods... so this bread tastes good to me. But no problem cutting the salt back, understanding it may simply rise more quickly. Enjoy - PJH

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