I have a question about the recipe "Neglected Starter Sourdough Pizza Crust/Skillet Flatbread/Grillbread" from Raquelita. I'm hoping that this is a recipe that you still monitor. It looks so good that I had to make it today. I have a quick question -- my dough was really stiff, not at all too wet. I made two separate batches so that I could put some in the freezer. I'm not sure what I did to have such a stiff dough? I added extra water as I was kneading it, just to get the balance of the flour to mix in. Can you confirm for me that I should be adding two cups, one each of the bread flour and the all-purpose flour as I'm finishing the dough?