off at a tangent but cannot find where to drop this in.

Have been making my own bread now for about a year, both in my bread machine and by hand and also using the machine to the dough stage and then giving it it's final thump etc before going into the oven.

I always put salt in, I have tried cutting it back, although frankly I am not that convinced that the small amount of salt in a couple of slices is here or there since I don't put salt on my food generally, but find the bread loses taste; are there any options on this worth trying. I don't have a problem if not but I do like experimenting!!

These days I always use honey in the mix rather than sugar and I am keen to try using malt extract instead of honey, any ideas about the relative values between these in bread making?

Finally, for now, has anyone used their bread machine for jam making and if so how was it?

Thanks TA, guess what I will be sitting down reading this evening? Have had a quick scan through and looks really interesting don't know if she got into malt extract but will find out later. What a mine of information.