Hi PJ, another PJ here :). Thank you so much for digging this up! I'm not sure but I think the ratio of the starter might be a bit off in the recipe. The image shows a starter that seems to be closer to a 1:1 ratio but the recipe has a 2:1 flour to water ratio. It may also explain all the comments about density of the dough. Using 1 cup water and 1 cup flour for the starter, I had a fantastic result. Hope this helps people!

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