I am on a low sodium diet, and of course, standard pancakes and waffles have a lot of sodium due to the baking powder that is used in the batter. Finding yeast based waffles seems like a great way to avoid the sodium. I notice the salt in the recipe and I am wondering if it is there simply for taste, or is it needed in the yeast rising process. Can it be eliminated or reduced? Can reduced sodium salt be used instead? Thanks. The salt is for both in this case! I would suggest to reduce the salt by half, however you may notice that you will need to reduce the rest time as well as the yeast will be more active.-Jon

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