I'm constantly being told to keep my sodium intake down. Is there any reason why I can't use potassium bicarbonate in place of baking soda? I can find it on amazon, but not in the supermarkets, so it's not commonplace.
I already use Lo-Salt, and I can't really taste the difference from full fat salt, so why not do the same for baking? (Lo-Salt, by the way, is available in many supermarkets.)