2.2% Salt Sourdough
Rye-dominant and whole-grain — extra balance
Rye and whole-grain breads tolerate — and need — slightly more salt. Rye's pentosan structure produces strong earthy-sour flavors that benefit from extra salt for balance. 100% rye pan loaves target 2.2-2.5%.
Typical use: Use for 40% rye, 100% rye, 100% whole wheat, high-extraction miche.
Salt weight table
| Flour (g) | Salt at 2.2% (g) |
|---|---|
| 250 | 5.5 |
| 500 | 11.0 |
| 750 | 16.5 |
| 1000 | 22.0 |
| 1500 | 33.0 |