I had some sourdough sponge that was supposed to stay in the refrigerator overnight. I got busy and forgot about it for about 3 or 4 days. Once I got it together, it just wouldn't rise, so I added yeast and put it back into the bread machine to mix. It finally did rise some. It was tasty, but heavy, so I made some really good croutons out of it with a little olive oil and parmesan cheese. I have a question, I have to watch the amount of salt that I use in everything. i generally use salt substitute. I know that the salt in bread controls the yeast rise. Is it sufficient to use a 1/4 tsp of salt per loaf and use salt substitute for the balance? Thanks There's no reason you can't make bread without salt entirely; it will rise a bit faster, but they've been making salt-free bread in Tuscany for more than 500 years. I think your strategy is a sound one; a good compromise between lowering salt and retaining flavor. Susan

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