Could you clarify what you mean by "hot water" in the pizza crust recipe? I'm new to sourdough baking, but for all the years I've used yeast I've carefully checked the water temperature with the understanding that commercial yeast has a very defined band of acceptable water temperatures for proofing -- too hot and you'll kill it, too cool and it won't activate. Do the natural yeasts in starters not have the same problem? Does the water need to literally be "hot" from the hot water faucet? Can it be too hot? Thanks so much.

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