I love ciabatta bread and rolls, so I am eager to try your new recipe. However... my husband has recently been placed on a very sodium-restricted diet by his doctor, and I am wondering if I may cut the amount of salt used in this, and other bread recipes? If so, by how much? Is there a general guideline to use when reducing the salt? Any other suggestions? Thank you! Generally you can decrease the amount of salt in a recipe by half without noticing any changes. Any more than that, and you may notice that the flavor will change (salt is a flavor enhancer), along with the speed the rise (salt works to keep the yeast in check so that it doesn't work too quickly). ~Mel @ KAF

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