Here is my bread recipie:
1/4 cup warm water, 1 Tbl dry yeast, 1 tsp sugar.  Proof these.
3/4 cup warm water
4 tsp salt (teaspoons! not tablespoons...too much salt will kill the yeast)
2 Tbl olive oil or melted shortening
3 to 3 1/2 cups unbleached white flour
When yeast is proofed, add rest of ingredients and just 2 cups of the flour.  Mix well and then add more flour until it is no longer sticky, then kneed until smooth and elastic.
Put a dash of oil into a large pan, bowl, or I use an ice cream 5qt plastic pail.  Put in dough and swirl around to cover dough and sides of pan with oil.  Cover and set aside to raise.  The more you punch down this recipie and let it raise again, the better it tastes in the long run.

Regarding salt in my recipie...I overstated the amount, it should be 2 tsp to 3 cups flour, not 4.  Sorry...

Salty bread is the bomb-I just use a little more yeast and sugar source to compensate for the extra salt. Try the experiment......

Yah....I have been 29.5 yrs old for ...well a long time now...I believe in what Jackie Gleason believed-it is quality and then quanity. I guess ...after talking to many ancient folks it is not much fun getting super old so I am making my stand...of sorts anyways....HERE IS TO BEING 29.5 and using sea salt and good bread

Hey Troy,


the pizza thing : I use the betty crocker mix-adding olive oil- as I am still nimoying for a crisp crust and this premix is what gets me the closest for now until I get the time to mess with it some more....I also dry slices of raw tomato and place them directly on the mixed crust prior to pulling any toppings on....I have found that that this helps with the overall flavor and helps with the soggy problems.....I also use real moz. cheese and dry spag. sauce and rehydrate on trail.....I have only had the cheese not pass the sniff test once on trail( the packaging broke inside my vaccuum bag) and have made many pizzas in the old outback ....this is the cheese that is the water packaged stuff the authentic  cheese. I have done many variations in the topping realm....dried mushroom, dried hamburger, tomatoes, black olives, spinach, basil,....and such, vaccuum pack chicken and pepperoni ( which is naturally shelf stable) . I have even made fish pizza, yep it is actually very good....not kidding.... The Outback is an amazing thing and really compliments the minimum impact style of cooking with stoves IMHO. I have also considered partially cooking the crust and then topping and finishing.....oh yah dont be afraid to finish the cooking with the cover(metal) off but still use the fireman fabric reflector---will add with the formation of crispy crusts with the breads, muffins, bisquits, cakes, sheppard's pie, and such. The thing that I am also working on it recipes reductions so I dont feed the mices any more It is a very fun toy!