Hi PJ, I made my starter on Friday but found it to be very dry. Saturday it had risen a little but did not look anything like your picture which looked soft and spongy. Mine was just very dry. I continued with the recipe anyway. The rolls were rather flat. They tasted delicious and with a small knife we managed to cut them and make sandwiches. I just wonder what could have gone wrong with the starter. The yeast was fresh. Could it have been the flour? I used King Arthur Bread Flour that I have had in the fridge for awhile. Does flour get old? I will definitely try this again even though I had less than perfect results. It just makes me more determined to get it right. Thanks for any help you can give me. Joyce

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