I looked at several recipes before making this one. At one point I must have read the words *sour salt optional, but great for added tang*. I acquired some sour salt (from of all places, a craft beer supply store...which is another story altogether)..and now that I am about to start another loaf, I realize the sour salt must be for another recipe. So my question is...if it is good for improved "tang", would it be good/authentic to add a bit to the rye dough? And if so, how much? Do you then add less salt? Thanks.

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