I definitely added too much salt. I was trying for 10 grams but I was out of regular granulated salt so I tried to measure that much out in the coarse kosher salt I had on hand and grind it in the mortar and pestle, and ended up with I think 14 grams? So that's probably part of it, along not homogenizing it very well like princessmagnificent mentioned.
I definitely added too much salt. I was trying for 10 grams but I was out of regular granulated salt so I tried to measure that much out in the coarse kosher salt I had on hand and grind it in the mortar and pestle, and ended up with I think 14 grams? So that's probably part of it, along not homogenizing it very well like princessmagnificent mentioned.
In bakers percentages ~2% salt always seems to be the sweet spot where it's enough to help the gluten develop without compromising your yeast.