On 2015-08-13, notbob > wrote:

> The key to a good crust is this:

DOH!!

I forgot one critical instruction. When making dough, the flour/water
ratio is always different. When a dry day, more water. Humid day,
less. How do you know? Add only enough water for all the dry
ingredients to come together. IOW, the recommended 1/4 C is only a
starting point. When the dough picks up all the flour in the bowl,
add no more water. If you add all of 1/4 C and still have flour in
the bowl, DO add more water. But, only enough to get the rest of the
flour to join the ball of dough.

nb