I had an issue adapting the pancakes to high altitude (5,000+) so I made that adjustment in this recipe also. Mostly it has to be a drier batter, so the pancakes needed more flour and these more sourdough starter and flour. High Altitude adjustments are at the end.
Recipe: 1 cup sourdough starter
1/2 cup warm water
2.5 cups Flour
1/4 cup vital wheat gluten (optional but gives a great rise!)
1 tbsp olive oil
Directions
Combine all ingredients in a large bowl. You can use a stand mixer with a bread hook but I usually mix this by hand. Kneed for 7-9 minutes once mixed. Then place into an oil glass/ceramic bowl, cover with plastic wrap and let rise for 90 minutes or so at room temperature (about75-80F). Sometimes, I preheat the oven to 100F and then place the bowl inside that if the house it cooler than 75F.
Once it has risen, divide the dough into half and spread out on a greased pizza pan. Cover to the edges as best you can; it is OK if it is a bit lumpy looking. Push the dough together to fill any holes. Let rise a second time for about 25-30 minutes at room temperature again.
Preheat the over to 450F. I place everything on the pizza except the cheese for the first bake. Obviously, start with your sauce on the bottom! Bake for 7-10 minutes depending on how thick the crust is, and then pull it out to put the cheese on top. Back into the oven for another 5-7 minutes. The crust will turn a nice golden brown and all cheese melted!
High altitude adjustment: Add 1/4 cup more sourdough starter and flour tot he batter. It will feel drier to the touch. Depending on how high you are, rise times may increase. Mine did not at 5000 feet.