I am a bit of a salt geek , although I have high blood pressure and try to restrict the intake. However, my family says that they feel both doughs could use more salt. Is there a reason to not add more salt to the dough (inhibition of yeast, inhibition of enzymatic activity?) or just "tradition." (one of my criticisms of Italian bread has always been lack of salt). Has anyone experimented with this? (and, yes, I understand that salt can/should be sprinkled on the finished product).