What are the benefits of adding salt later to your sourdough? 🗝️Stronger gluten development: Without salt, gluten bonds form more freely, making the dough more extensible (stretchy & flexible!!) and able to stretch and trap gases. Fluffy dough, honestly! 🗝️Better fermentation: Yeast and bacteria are more active before salt is added, so the dough can kick off fermentation more vigorously. 🗝️Improved handling: Holding back the salt makes early mixing and coil folds easier since the dough isn’t