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Pizzamaking.com and check out the forums. it has every style known to man. Very, very helpful. Far better tha anything you'll get here or in a book.

Use less starter and let dough ferment longer before baking. Both of those things should help highlight whatever sourness your starter does have.

@fleurdesel brought up the same point that struck me, that Medora is "just outside of Bloomington." I lived in B-ton for four years and never heard of the place, and I had a job that took me to all of the outlying areas of Bloomington proper. It's a good hour away. It's like calling Kenosha "just outside of Chicago."

Other than that, nice article. Enjoyed reading about the process. I will say this, though, is that Burton's prices are ludicrously high. Twenty bucks for 12 oz? All maple producers go through a similar, labor-intensive process to get their syrup to market. There are other family farms in Indiana who sell a gallon, shipped, for $50.

Oops, last question was cut off mid-edit.

How much starter did you use (as a percentage of the flour weight)?

Cost 4.20, eh?

Domilises, uptown on Annunciation, for po-boys. Get one shrimp, dressed, and one roast beef and Swiss with gravy, dressed, and split 'em.

Best po-boys in town. Lived there for five years and ate at Dom's thrice weekly, at the minimum.

I imagine they taste great. They are grass eaters.

Someone sent me a tin of this mix last year, and it was fantastic. I hadn't had Garrett's in 30 years and forgotten how good it is. Totally addictive.

Also, the quality of the popcorn itself is without peer. No waste, no bad kernels, no half-popped monstrosities, no hulls, etc. I might even say this is a bad thing, oddly enough, since normal popcorn usually has all of these disincentives which make me stop eating. Garrett's allows snacking with impunity.

El Milagro are amazingly delicious. So wet and so stinky.

We grow two Meyer lemons in pots and drag them inside during winter. Each tree is only a couple feet tall and kinda shrubby. I baby these plants all year long, just for the hope of a few Meyers. We have 18 that are ripe or ripening now.

And every single one will wind up in a lemon meringue pie.

Yes, that is the perfect showcase. To me, Meyers have a more floral flavor than regular lemons, complex and amazing. The lemon meringue pie will bring out the subtleties. Go for it!

PS Preheat the stone to 450 or 500 for an hour.

I think Vito and Nick's has dollar pints of Old Style, so if I'm not driving that will be a necessity. I've heard Marie's sausage was good, but I'd believe you that Villa Nova's is better.