Hi Wanye, we apologize for the delay in responding to your question! If ever you're in need of a more immediate response, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). It sounds like you're probably on day 7 now, and hopefully your starter is rising consistently now. If so, it sounds like you could certainly give a bread recipe a try. Salt does tend to slow down fermentation, but 4% sounds like a lot, particularly when it comes to the dough portion of the recipe. Be sure to account for the added salt in the levain, and consider reducing the salt to a total of 2% for the salt content in the dough, which is the usual amount recommended for most bread recipes. I've never maintained a starter with salt as a regular addition, so you may ultimately want to reduce the salt in the starter as well. 

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