Has anyone had any experience with Emmanuel Hadjiandreou's small sourdough starter in his book "How to make Bread". He advised a tablespoon of fridge starter to 1 cup of water and flour. After this rises to full (which it did, beautifully) use what you need for the recipe. I did this and my bread was flat. Behold below how flat it was. I used Ed Wood's Basic Sourdough.
Is a recipe specific to a starter?
Tasted great though, just no rise. Also note, I did not slice the top thinking this was going to be a total failure.