I just came across some videos explaining bakers math and making baguettes.

http://www.stellaculinary.com/podcasts/video/how-to-make-a-basic-baguette-video-recipe

This was my first attempt at actually calculating the sodium in the salt, milk, poppy seeds and bakers caramel and then dividing by the number of rolls.

I am wondering if any folks on this site, have some tried and true low sodium around 100 -150 milligrams per serving recipes for bread that they liked to share.

I just wanted to say Happy Holidays to all the other cyberbakers who contribute to this website. Thanks to all the feedback on a variety of topics. During the months on this web site I have made enormous improvements in my bread baking.

I just made a corn semolina bread that came from a recipe on the KAF website. It will come in handy as I face the known and unknown challenges of the upcoming week.

When a part of my life feels out of control, I turn my frustrations into baking bread . There is something so productive about turning those feelings whether they are self doubt, anger, frustration or sadness into loaves of bread.