u/Ambitious-Push-4435

I'm new to sourdough, have made two edible loaves in three months, and was hoping that today's would be my third. I'm near the end of bulk fermentation and just remembered that I have added the salt. Is it there for flavour or a vital component of sourdough? I don't really want to squash all the bubbles by adding it now. Can I sprinkle it in while shaping?