The timing of this article is spot on. Yesterday I made the KA recipe for Rustic Sourdough bread. The first rise was huge, and the dough very sticky. The second rise was less impressive, but the plastic wrap I'd laid over it stuck to the loaves and I had a tough time getting it off. The bread seemed to bake OK, but when I had a slice with good butter, it tasted...flat. I actually salted it and the flavor improved. Now I know where I failed. I didn't add any salt! That's the last time I'll make bread without salt. Thanks so much for the heads-up!

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