Andy wrote:
>
> I'm a no-salt person, except when it comes to recipes.
>
> Is salt an absolute requirement in those recipes that call for it or
> is it a taste issue?
>
> Andy

Other than in preserving/pickling, salt isn't an absolute requirement.
We rarely put salt into sweet baked goods and no one has ever said
anything other than 'More please.' In bread it's really there for the
flavour. Supposedly it retards the yeast, but having made saltless
breads many times, there was never any difference in the bread rise with
or without salt.