Good blog, although salt does inhibit microorganisms including yeast (that's why its used as a preservative). Why not wait until the next day before then adding the salt? For a more robust culture, let it rise overnight without the salt... Also, adding a teaspoon each of mild chili powder, garlic and onion powder, allspice; and a table-spoon of olive oil for more distinctive crust :-) Thanks for the great tips!-Jon

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