Higher hydration starter and salt.

Hi, I have been trying to bake more tang into my bread.  After trying lower hydration starter, my bread became less tangy.  So I now have a higher hydration starter, which gives more tang.  I found a youtube video "Tastier & tangier sourdough by baking it twice" which I found very interesting as he discusses temperature for acetic acid.  I havent successfully worked out when to take my bread out at 92c as yet.  However, with an ordinary bake, my loaves are becoming saltier.  Has anyone else found this? I can just add less salt, but I'm ccurious as to why this is happening. My recipe etc below

Starter 125% water, fed and allowed to ripen (hooch mixed in for extra tang)

90% bakers flour 11.4% protein

10% wholemeal flour

8% levain

1% diastic malt

1% improver

2% salt.

Mix all but salt.  BF overnight on counter 

Fold in salt with equal amount of water. 

Into fridg.  Shape, fridge,  bake.  

BTW this is a basic recipe I use with seed & additives, just not fermented as long.