I'm glad you put the weight of the second round of flour in your version of this recipe. 14 3/4 oz doesn't come near to 3 1/2 cups with the flour I'm using but it comes out perfectly moist with just a bit of sticking to the sides as you describe. I've read that when it comes to flour, always use the weight, if given. Maybe that is the problem some of the other posters ran into. They went with cups and ended up with a dough that was too dry. Btw, I made these yesterday for a dinner party. Came home and started another starter right away. Wow. I didn't get a flakey crust but it was crunchy and chewy and wonderful. Thanks so much. I can't wait for this batch to come out of the oven.

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