By the way, Norma, the basil clipping in water trick worked for me too. I have two of them in a mason jar, and they're both sprouting roots. I'm planning on planting them if it ever stops raining here in Austin.
When I need some more buns for Hot Italian Sausage buns or maybe even hamburgers buns, I will try this experiment again. I should have formed this buns better, but I was just doing an experiment to see if this pizza dough would work, without cold fermenting the dough for one day. It seems like doing the stretch and folds did make these buns airy. I also thought the buns might not have a good taste, since the dough wasnít cold fermented. Letting the dough sit out for a room temperature ferment after mixing the dough, did make the buns taste good. I wanted to eat the buns with the Hot Italian Sausage, while they were still warm. If I had let them sit longer, the inside of the buns probably would have looked better. I had one leftover bun, that I tasted last evening and it was still moist on the inside.
Great to hear the basil trick worked for you too.
I have the one basil plant in a container outside now. It is growing. I had cut another basil cutting the same day I planted the other one outside. What I found interesting from that experiment was, the first basil clipping, I had cut with a scissors and that basil plant did form roots on the bottom, as I had posted in my other thread. The basil cutting I did second, I just pinched off with my fingers. That basil cutting acted all together different. It formed roots up much farther on the stem. I am going to post a picture on my other thread about finding perennials and seeds, about how different that plant formed roots. It seems like the second plant wasnít going to form rootís, but it did, but on a different spot.
You could send some rain my way. It has been so dry in my area. It hasnít rain here in weeks. Good luck to you with your basil cuttings.
Now to find a way to place them inside in the winter, so they will continue to grow well. This is the link about the basil, if anyone is interested. http://www.pizzamaking.com/forum/index.php/topic,10535.msg109478.html#msg109478