Hello from California's Mother Lode
Hello to All,
I've been a member of several forums over the years, most recently an alternate energy site and a gold refining forum; however, since last December, which was punctuated by my having a heart attack, my focus has been on trying to survive on a diet that is painfully low in sodium, fats, cholesterol, and all the other things that one tends to take for granted in their younger years but add an element to food that we all refer to as flavor.
Noting that an average slice of bread contains anywhere from 225 to 265 mg salt (my limit is 1450 mg per day)it idn't take higher mathematics to determine that one tuna sandwich could very well get me woefully close to my daily limit of sodium. A subsequent archaeological dig yielded my 1992 model year Hitachi bread maker (not a hoarder, I like to think of myself as a "storer") and I have been producing remarkably mediocre low/no sodium bread ever since.
I stumbled upon this site during a desperate search for recipes and techniques that will allow me to produce a product(s) that will be flavorful and possess another attribute that I have been longing for --- texture. All that was required was the reading of a couple of posts here to realize that "The Fresh Loaf" forum is truly another Mother Lode, this one not of gold, but of knowledge ----- interchangeable in my mind's eye.
That said, with a lot of reading and a little help, I've no doubt that I'll be successful in my endeavor to hone my skills sufficiently to produce much more palatable bread products. I also hope that I'll be able to contribute as well as benefit as I become a more active participant.
Two Stents Worth