The Baker's Catalog (King Arthur Flour) sells it here:

http://www.kingarthurflour.com/shop/i...

Several years ago I had to do a lot of low-salt cooking for my mother, who had congestive heart failure. I found that it's very hard to make starchy foods palatable without salt. For example, potatoes without salt are very bland. You should consider this when deciding which dishes to make.

To make low-salt food taste good, you need to replace the lost flavor with other flavors. Sour and spicy flavors work well for this. Garlic helps. So does wine.

If you really want to reduce the sodium in your diet, you need to read labels. Many packaged foods are very high in sodium. So are cured meats. Some foods are high in sodium without tasting salty - for example, cottage cheese has a lot of sodium (the Swiss-type cheeses are usually very low in sodium).

Low-salt food does take some getting used to. Your palate will eventually adjust.

What type of flour did you use? Cake flour has less gluten than all-purpose flour does, so it produces a more tender cake.

I also agree that you should avoid overmixing the cake batter. You should mix it just to the point where all the ingredients are incorporated.

When grilling you can put rosemary directly on the charcoal - the smoke gives a really good flavor. Since you have leaves, I would suggest putting them in foil so they won't fall through the gaps in the coals. Rosemary won't flare up even at high temperatures - all it will do is smoulder - so there's no need to soak the leaves in water or put them in a sealed packet. I think a makeshift flat-bottomed bowl made from foil would work well.

In addition to what's already been mentioned, there's Fatapple's at Fairmount and Colusa. They serve pretty good comfort food.

Al's Big Burger in Albany on San Pablo at Brighton is a pretty good for what it is - they grill their burgers over mesquite. No atmosphere, though - it's a joint.

I agree with the assessment of Elevation 66 - very good food but noisy.