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Thanks for the info! I am going to get another experimental loaf going in a little while and will follow your advice! I love being able to have bread I know is safe! The teaspoon and a half of sugar that goes in the recipe...is that something I should be worried about??? I have been low carbing over 4 months so am not even close to Induction stage even though I am keeping my carbs pretty low right now! I read somewhere that the sugar bakes off or the yeast devours it or something like that! What is your thoughts on this? If I get on your nerves asking you bread questions then please let me know! I drive myself crazy until I understand everything about whatever I am involved in. You just have to feel badly for my family!