I've known about the relationship between salt and yeast and its effects on
rising times for a long time. However I have a friend who is on a very low
sodium diet, and I often make him bread in my abm (a Zojirushi). I called
the Zojirushi help line several years ago and asked how to do salt-free
bread on their machine. The answer I got back was two-fold:
1. You can substitute the potassium based salt substitute for the sodium
chloride in the same amounts;
2. The amount of salt doesn't seem to matter, and so you can use regular
salt (sodium chloride) but vastly cut down the amount you use. As best I
recall I think the amount was something like 1/4 tsp. per loaf.
I've had good luck with both approaches, and for my own breads I generally
tend to cut the NaCl down as I don't particularly like things salty. (I
rarely measure it-just add a pinch or a sprinkle or two.)
What I don't know is if potassium chloride will kill yeast the same way
sodium chloride will. I've always carefully separated it from the yeast if
I'm using a delayed setting.
Good luck!
virginia@dnet.net