On 2020-08-28 11:36 a.m., jmcquown wrote:
> On 8/28/2020 8:16 AM, Gary wrote:

>>
> Have you *tasted* potassium chloride?Â* It's very bitter.Â* My mother had
> high blood pressure and was told to lay off sodium.Â* She tried it (along
> with Morton 'Lite Salt' which is a blend of sodium chloride and
> potassium chloride).Â* Nasty stuff!
>
> That's when I told her about Mrs. Dash no-salt seasoning blends.
> Unsalted food doesn't have to be bland.Â* It does take some getting used to.
>
> Jill
Especially bread! I usually cut the amount in my bread doughs by about a
third. Some is needed for gluten development but not the 2% of flour
weight that is commonly used.