From: "Laurie Slater" <[log in to unmask]>
Sent: Saturday, March 20, 2004 12:05 AM
> David Rayne wrote:
> > Adrian Midgley wrote:
> >
> >> I also do the latter, but the salt I simply leave out altogether.
> >
> > Never dared try that. Will try with the French white tomorrow.
> >
> > Has anyone tried using the low sodium stuff? My instruction book says
> > don't because NaCl is needed to control the yeast.
>
> Next stop, leave out the gluten - and you can really start enjoying the
> good life (-:
In fact leave out the flour and it is even more healthy.
--
Fay
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