Heartfelt thanks for this very informative article. I've been trying to follow a low-sodium diet since 1995 and, almost exclusively, follow recipes that include complete nutrition info. In all my reading, I've never discovered how I could further reduce salt in yeast bread, so I don't even attempt it. This is so helpful and gives me encouragement to give it a try. Also, my husband can't tolerate milk in bread, so I've been wondering about suitable replacements (another article, please). I do use different salts to adjust the level of sodium when possible--everything from the lowest Diamond Crystal Kosher at 280mg/ 1/4 tsp., to regular table salt at 590mg., and those in between. I detest it when I see "sea salt" called for, because it rarely lists the sodium level on the label and I have found some that do list it with levels higher than 600mg/ 1/4 tsp--salt! Salt-sensitive people BEWARE!

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