Hi Katie, I haven't made this particular sourdough recipe (it's from a different bakery than the one I worked at), and I'm also a little amazed that it doesn't call for salt! I think I'd add some salt if you want to give it a try; 2 teaspoons salt should be about right for this recipe. If you're using our sourdough starter I would expect the rise times to be shorter than those described in the recipe, but it's a little hard to say exactly what the timeline will be. Pay attention to the dough, and when it's getting nice and airy and active, that's a good sign that it's time to shape your loaf. Usually baking needs to occur within a few hours after shaping, but keep an eye on your bread and respond accordingly. Barb

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