On Fri, 6 Sep 2019 13:38:19 -0700 (PDT), Eric Graham
> wrote:

>On Thursday, September 5, 2019 at 12:36:21 PM UTC-7, Shadow wrote:
>> If I didn't let mine rise I thought they would become too
>> hard. Something I'd probably break a tooth on. No rise at all?
>
>Because I use so much starter (the only liquid in the recipe), it doesn't really need a rise, just the time it takes to roll it out and slap it on the grill. I suspect that if I used just a little starter and then water to make the dough, then I'd be making hard, flat bricks, as you suggest...
>
>> Well, I hope it works out. I'd be interested to know if it
>> does in other climates. (Winter here ATM, 75F, a coldish day).
>
>The end of summer here at "GMT-7", Pacific time, reaching about 80F. In the winter, though, perhaps as low as -10F or so. I envy your temperature, not necessarily the humidity (but I do miss tropical fruit so much).
>
>I'll let you know how your recipe works out for me. Cheers to good bread!

I tried your pizza recipe. Winter here (just over 100F ATM -
bit hot for the season).
Wasn't sure how much salt to use, so I guessed. Rise was OK,
but not as "sourdough" tasting as mine. I prefer it with a hint of
sour. But made 2 better than retail pizzas.
So when I'm in a hurry, I'll use your recipe. From starter
(woke it up the night before) to oven was 1 hour.
TY
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