Got my sourdough going well yesterday, and decided to make the sponge for waffles tonight, so I could make them in the morning. Wow! The starter was so glutinous I could barely get it out of the crock and into a measuring cup! So I decided to "thin" it down by reversing the proportion of the "feeding", i.e. 1cup water and 1/2 cup flour. Do you think this will be a problem later on? I would think that the wild yeast will multiply equally in a thin starter as well as in a thick, gluey one. Bob - That is fine to tame your starter by adding more water than flour until you get the right consistency. Just resume to the normal feeding proportions for the next time. Elisabeth @ KAF

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