Lactobacilli are among the most salt tolerant of common bacteria. In fact, when making wild ferments, the salt is what selects for them (if you make low salt w

Lactobacilli are among the most salt tolerant of common bacteria. In fact, when making wild ferments, the salt is what selects for them (if you make low salt wild ferments, they're less sour and have off flavors). Yeast do alright in high salinity, but they need oxygen to thrive. Salt-containing starters will taste fine and be healthy as the short chain fatty acids produced by the lactobacilli are what give most of the flavor and health benefits. Your rise might be a little bit weak though. The best thing you can do is take it out frequently and fold it a few times to oxygenate the dough.