diff --git a/bbq_sauce b/bbq_sauce
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+++ b/bbq_sauce
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+ Raymond's Shack Barbecue Sauce
+
+1 14 ounce bottle ketchup
+1 14 ounce ketchup bottle hot water
+1 1/4 cups cider vinegar
+1/4 cup sugar
+2 rounded TBSP New Mexico style chili powder
+2 rounded TBSP powdered ancho chilis
+1 rounded TBSP salt
+1 rounded TBSP pepper
+Tabasco to taste
+
+
+
+SHACK Barbeque Sauce
+Wet Stuff:
+Mix: 3 - 24 ounce plastic bottles of ketchup
+
+Fill these with hot water,
+rinse and dump ALL into bowl.
+
+16 ounces of vinegar
+
+Put "wet stuff' in LARGE pan, heat on "high"
+should be about to boil when add 'dry stuff'.
+Dry Stuff:
+1 - 4 ounce can of chili powder
+1 - 4 ounce can of black pepper
+1 - 4 ounce can of garlic salt (not powder)
+1/2 - cup sugar (more or less - to taste)
+1 - small Tabasco (1oz to 4oz - to taste)
+1 - small yellow mustard (apple size jar)
+Stir well
+Add dry mix to pan on stove
+mix well while bringing to boil
+immediately drop heat to 'simmer' = 30 min.
+(stir fairly often to avoid sticking) 
diff --git a/ciabatta b/ciabatta
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+++ b/ciabatta
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+169% poolish
+100% flour
+3.3% salt *adjust 1.8 per WHO
+1.3% yeast
+33.3% water
+
diff --git a/poolish b/poolish
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index 0000000..eacd816
--- /dev/null
+++ b/poolish
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+standard preferment
+107% water
+100% flour
+.27% yeast (a small pinch really)
+
+
+