Hi, Don! The topping combinations are actually stolen from a company called Dolly Dimple, a Norwegian pizza chain, which made a pizza named margherita dangerous. I like it, but I have no problems understanding your view
. To each his own.
Yes, the Effeuno P134H is still stock. The improved results with it are merely due to experience.
My SD culture is alive and well, but the air kinda went out of me on that project. I'm not sure I would be able to get consistently good results with it. The process obviously gets more complex than using cake yeast, and I am very happy with the clean, delicate wheat taste that I get from CY. The culture is still in the fridge, as I haven't had the heart to pour it out into the waste.