I'm the Liz who asked about salt-free baking. I tried it out, with half the yeast and no salt, and the bread came out very nice, if a little flat. I gave the dough three days in the fridge before baking. http://img11.imageshack.us/img11/8876/saltfreebread.png As you warned me, it is rather bland, but the crust was very tasty when fresh, and the second day it made some very nice garlic toast. Thank you very much for the recipe! I'm happy to have bread again. Excellent, Liz - glad it worked out for you. I can see in the picture how vigorously it wanted to rise, without that salt to inhibit it... PJH

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