2% Salt Sourdough

2.0% is the modern bakery default for lean hearth sourdough. Hamelman, Tartine, and most contemporary references use this. It produces balanced flavor without tasting salty, and controls fermentation speed by slightly inhibiting yeast activity.

Typical use: Use for country loaf, pain au levain, baguette, ciabatta, focaccia (Genovese), most lean doughs.

Salt weight table