On Wed, 2 Dec 2020 15:21:04 -0800 (PST), Bryan Simmons wrote:

> On Wednesday, December 2, 2020 at 3:51:11 PM UTC-6, Sqwertz wrote:
>> On Wed, 2 Dec 2020 12:40:21 -0800 (PST), Thomas Argo wrote:
>>
>>> On Tuesday, December 1, 2020 at 9:44:30 PM UTC-5, Sqwertz wrote:
>>>> On Tue, 1 Dec 2020 15:39:55 -0800 (PST), Thomas wrote:
>>>>
>>>>> Sauce. Furmanos with pinch sugar, pinch salt, dash italian seasoning from Mck.
>>>>>
>>>>> Here we go...
>>>>> 1 and a q cup 110 water
>>>>> 2 ts sugar divided
>>>>> 2 and q yeast
>>>>> 3.5 to 4 c ap or 00
>>>>> 1 ts salt
>>>>> 1 ts ea basIl, oreg, marj
>>>>> oil for finish
>>>> That's just ridiculous.
>>>
>>> I assume you can de better.
>> Did your dad really beat and rob a kind gentleman, knocking his
>> teeth out, who just stopped to pick up his equally punk friend while
>> hitchhiking?
>>
>> Wow - what a dick.
>>
>> Yes, I can. Flour, water, salt, yeast.
>
> And a little sugar to get the yeast perked up.

Not if you're going to cold ferment it. I never use sugar even
without cold fermenting. Slower budding is tastier budding. And
definitely not any herbs in my dough - that's just wrong.

-sw