When baking i use twice the salt measurement exactly for the sugar. The yeast needs the sugar in order to rise, the salt is to inhibit the yeast from over-rising the bread. Always leave refrigerated dough out for atleast 3-4 hours covered to allow it time to rise before baking.
Is that what you mean?
Add 12oz full flavor beer (i like pbr) in replacement of 12oz water for a more robust flavor.