Hi there, Allee! You'll have to do a bit of experimenting with this. Salt is important in yeast baking because it retards the yeast growth — keeping the yeast from eating up all the carbohydrates and resulting in over-proofed dough. It probably won't take the dough the full 24-hours to double and become quite bubbly like what is pictured here in this article. We'd also suggest experimenting with leaving out the sugar as well, as that will just speed up the yeast growth. Best of luck and happy baking! Morgan@KAF

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