Well, I tried the snickerdoodles recipe my wife brought home, and they didn't come out anything like the sample she brought home, which was very flat and crisp.

I think I put in too much flour (it was specified by cups rather than by weight.)

A second problem was the baking temperature, 400. The sugar/cinnamon on the outside tasted and smelled burnt to me, so I lowered the temperature to 350 and increased the baking time.

I also started tinkering with the recipe, adding another egg, more oil and more sugar. At least now they're coming out crisp, but still not flattening much when they bake, but I think the extra egg was a mistake.

I stuck most of the dough in the refrigerator, I may try baking some more tomorrow, or I may write this batch off as a failure and see if my wife can get any advice from the person who gave her the recipe.

I tend to agree that 1-2 days of retarded fermentation is great for pizza dough. After 3 days, it starts to taste and act more like a sourdough.

I always use some semolina in my pizza dough, it makes the dough easy to work. I usually make enough dough for 3 small pizzas, one third gets used either that or the next day and the other thirds are used the following days. I find the third day on the dough is very fine. If I can't use it before 3 days I'll roll it out and freeze it.

There are two things about the KA recipe I would change. If you're making this a day ahead of time, I would use cold water, refrigerator cold. Let the dough proof at room temp for several hours and then put it in the fridge. I even do that when I'm going to use it the same day, I just make it early in the day to give it enough time to work. If the dough is being made ahead of time, I would cut the yeast by at least half. My go to recipe I use exactly one half the amount of flour the KA recipe calls for and I use only 1/4 teaspoon yeast. Pizza dough, especially thin crust, doesn't need the kind of rise a bread loaf needs.

So this past week I finally finished using up all the unfed sourdough I accumulated while reviving my starter. Two sourdough boules, 6 loaves of sourdough English muffin toasting bread - three of them were plain and the other three I added raisins. My freezers are packed!

I've actually done quite a bit of baking this week. I made a raspberry coffee cake with raspberry streusel; really tasty. I sliced up some cranberry-coconut refrigerator cookies left in the freezer since Christmas. I made a couple of small, 3 x 5 inch pans, loaves of Olive and Herb bread using KAF add-in flavor. For our standard sandwich loaves, I made DH's favorite Maple Oatmeal Buttermilk bread from Beth Hensperger's The Bread Lover's Bread Machine Cookbook, except I subbed in one cup of Sprouted Wheat Flour that I bought at KAF, in place of a cup of AP. It made a nice loaf, with only a subtle change in flavor. This is a terrific recipe which I strongly recommend. I make lots of substitutions, such as honey, agave syrup, as well as a variety of flours in place of 1-2 cups of the all-purpose. I've not yet been disappointed.