Why baking soda?
Diced Habanero, Sliced Red Onions, Fresh tomato sauce, and some mozzarella. Interesting trick: put the cheese on first. It gives the dough a cheesy texture, and prevents the sauce from making it soggy.
By adding salt before it boils, you would actually increase boiling temp. Whenever anything water soluble is dissolved in water (sugar, salt, etc). Realistically though, I don't think when you add salt would matter, so experiment until you find what time tastes best. I don't salt water so I can't help you there.
For a sauce you could do a nice salsa, a dressing made with some fresh tomato, garlic and vinegar (blended in a blend to give it a nice consistency, or tomato sauce. If you wanted to make a "pasta" dish you could substitute pasta for rice noodles.
People have been know to lie online when it comes to eBay, so I'm sure the same is possible for fish. If the place is not reputable, it's hard to trust the fish if you can't smell it.
I would personally make less, but I'm not a baker so I don't know if the yeast is causing the issue, or if there is a way to mitigate the issue.
I like your idea with the asparagus. I've had to completely redo my diet a couple of years ago due to medical issues so that technique is familiar.
Thanks for the help. I've also found that menu boards help.
I'm guessing you haven't had pizza from Italy.
By off limits I simply mean that's what the say.
Shrimp sautéed with lemon and chilies on whole wheat dough with a spicy tomato sauce.
You could add cheese, but that's not my department.
Changing the mix of vegetables does not tend to alter the pickle. Quantity however, may change it. As long as you have enough pickling solution to cover everything, you're fine.
I forgot to point this out, those who dramatically lower their salt need to watch their iodine levels.
Salt is not really needed for flavor. Heat from chillies, black pepper, ginger, etc. and acidity can also bring out flavor. I've been cooking for 4 years without salt and everyone who eats my food has no idea there is no salt. Salt is useful in cooking (and of course baking) though, especially for pickling, brining, and canning, with its chemical compounds creating unmatchable conditions.
I also can't have much sodium but I still get by.