Low/no sodium diet!

I too use Potassium Chloride instead of Sodium Chloride in my yeast baking.

In my recipes, a "fat" 1/4 tsp of potassium salt to 3 cups of flour gives a nice light loaf with out the bitterness that can come with too much potassium.

I also substitute potassium based baking powders and sodas in my muffins and cakes.

I find that some of the substitute powders do not pack quite the same oomph as the sodium powders leading to a somewhat heavy result.

I have found that I can make up for that lack by also adding a bit of the substitute baking soda. The two seem to act at slightly different parts of the baking cycle.

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