Great question, Cathy. Salt performs a number of functions in yeasted dough (including dough made with active dry yeast). Salt helps control the rate of fermentation (how quickly the dough rises), it helps organize the gluten structure and adds strength to the dough, and it also adds flavor. You're welcome to adjust the amount of salt to taste if you like, but for best results we recommend using at least half the amount of salt called for in a recipe. Happy baking! Kye@KAF

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