I would think if you maintained a sourdough starter and used that as a base for your breads it should take care of the downside of fast-rising bread because of reduced salt, wouldn't it? Salt plays two roles in bread: to add flavor and to keep the yeast in check. If you're using just the sourdough to leaven the dough instead of yeast, then yes, the dough would rise much slower (as is typical of sourdough-only leavened breads). However, with the addition of yeast in the this recipe for leavening, I'm not sure the substitution of sourdough starter would make much difference unless you were to completely leave the yeast out, which would be an experiment. ~Mel @ KAF

• Reply