Hi other PJ, thanks for the note! The ratio as written here is correct and is considered a 1:1, or 100% hydration starter. This is because these ratios are calculated based on the more accurate measurements of weight rather than volume, and the weight of 1/2 cup water (4oz) is roughly equivalent to 1 cup of flour (~4.25oz). That being said, when measuring by volume it's very easy to get more than 4.25 oz of flour into 1 cup, which is often why dough can end up heavier and denser than intended, and may be why your dough worked so well with added liquid. Mollie@KAF

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