Martha Stewart's Classic White Bread - Revisited

I had a customer complain the other day that she thought Martha's bread was too salty.  It does contain 20 grams of salt.  The second time I made the bread, I used salted butter which made it taste salty to me (now I only use unsalted butter).  So today I am going to cut the salt in half and use only 10 grams of salt.  This shouldn't affect the final product because salt is mainly used to enhance the flavor.  Also, to test my theory on the dark crusts, I am going to use unbleached all purpose flour. 

On the website Sourdough Companion (http://www.sourdough.com/), one of the bakers in his blog wrote about reducing the salt in baking.  He found that it enhanced the flavor.  Very interesting article - if you would like to read it:

http://sourdough.com/blog/rossnroller/salt

Off to the kitchen to begin another adventure!