I am on a very low sodium regime as well, for kidney problems. I thought I could find lots of advice and recipes from your site, as you are bread experts I trust. I too was disappointed by the article's fulsome praise of the need for salt to make good bread. But I did picknup valuable information- especially that salt is not just a flavor enhancer, but plays a role in the making of the dough. And the recipe ideas were helpful.

There are so many folks with sodium restrictions, I think you would get a strong response to an article devoted to ways to make good bread within salt restrictions. Thanks.

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