wrote:
I put 11 fl. ozs. of water in my 5 qt. KA mixer bowl. I added
5.3333333 ozs. of flour. Covered the bowl and rested 4 or 5 days.

Sludge! Smelly! Bad Smelly!

mixed in the last 10.6666666 ozs. of flour, 2 tsp. salt and 1/4 tsp.
of yeast. Allowed mass to sit 6 to 8 hours.

STRINGY!!! Hooray. That's the beginning of SanFranciscensis
fermentation.

Baked 425 for 35".

FLAT, FLAT as Calista Flockhart, but excellent aroma and flavor.
Why?? or have I missed something?