How about the "lite salt" that is 1/2 potassium chloride and 1/2 sodium chloride? Have you done any experimenting with that? I'm wondering if "lite salt" might have equivalent impact (compared to regular table salt/sodium chloride) on gluten-strengthening, yeast-fermentation-control, flavor, crust color, without quite as much sodium. If so, it could be a great compromise. (I find "lite salt" works well for me in other cooking - the "K-salt"/potassium-chloride-only is too harsh and metallic.). Thanks much!

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