How much salt in the loaf is always a problem this time of year, as my stash, no matter how hard I try, always gets damp and expands considerably, hence rendering normal ratios a bit hit and miss. Bread is one of the few foods though, that I like a nice bit of salt in. I sometimes think I don't get enough.
Mos..I have tried the spelt variety in various recipes after trying some up at the Devon County show one year. Sadly I haven't noticed a continuing taste difference worth the bother. Nice to support an old variety though.
Aunty... Your Waitrose stoneground is indeed a tasty flour, no doubt about that, one of the best. The improver would be fine in one way, but it's too expensive and sold in far too large a container for our bread consumption. I wouldn't use 25% of it before it went out of date.
Aunty .. I hadn't intended to discuss on this thread at all the pros and cons of glyphosphate, as that's a huge subject that people tend to side on one way or the other due to tribe, much like the global warming thing. Your link to Mr Savage brings up that whole debate, as he makes fun of virtually every known brave research that goes against the likes of Monsanto. Suffice to say, he is a well known ex employee and fan of Du Pont (they of the well known Teflon scandal and their outrageous hiding of scientific fact for which they were fined.)
Mr Savage has ongoing work with several large Agricultural chemical companies, and yet he refuses to say which ones. I think it quite clear who butters his bread, but then that's how science has become these days, and hence a pointless argument on forums like this. I just wanted people to know how glyphosphate is undoubtedly used on the wheat we use for our bread. It's a herbicide soaking process just before harvest, that has been banned with beer malt harvesting, as well as lentils. That doesn't sound good to me.