PJ- Have been too busy building a new porch, and have had to put most of my baking on hold. Still taking care of my pets in the fridge though, and as I remove sourdough to feed, still feeding the removed and giving it away etc. Regarding this weight of starter issue, I propose the following. When I remove starter, I feed with 1/2 cup of water = 4 ounces, and 1 cup of flour = 4 ounces. total of 8 ounces. As I keep doing this, the sourdough keeps the same ratio. I have found the concept of a cup of sourdough starter weighing 8 ounces to work well in all of the recipes I have tried. This is based on not being able to measure accurately the volume of the starter because of the air, and the fact that it collapses when you touch it to put it in the bowl. I use a scale and weigh the container I am putting starter into (or the starter container), and remove the 8 ounces or so ( I like 8.5 oz just to be safe). This has always worked, even in non sourdough recipes. I use the cup of sourdough starter to replace 1 cup of flour and 1/2 cup of the liquid in any recipe I am converting to sourdough. Hope to be baking again soon. Got the new catalog today, and it was truly inspiring PJ. Great job and lots of ideas. Later - Ron Ron, I do exactly as you do - the feeding, and the weighing when you bake. It works fine for me, too. Glad you like the new catalogue - BAKE ON - PJH

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