Once you're familiar with a recipe, we encourage you to get experimental, Winifred. You're right that salt does more than just flavor your dough, it also helps tighten the gluten structure and retard fermentation, among other things. If you're curious, you can read more about the role of salt in our reference section for professional bakers. Keeping those different elements in mind, feel free to experiment with reducing the salt in this, or any yeast bread recipe. Often you can get away with using just 1-2 tsp for a loaf this size, as long as you're mindful of the potential effects. Dried herbs are a great idea for additional flavor. Minced garlic could be another one? Hope this helps and happy baking. Mollie@KAF

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