These look amazing, but I am perplexed about the starter. My starter is about 2 months old now. I have fed it every 1 - 2 weeks exactly as directed by removing one cup and adding 1/2 cup luke warm water and 1 cup flour. I do keep it in the refrigerator if that makes a difference. By now it's a dough not a batter because each time I feed it, it gets thicker. Should I reduce the flour each time? I don't pack the flour down at all and could easily switch to weighing if that would help. Thoughts? Your sourdough starter should be the consistency of a thick waffle batter. If it is too thick and becoming more like a dough than a batter, then there is probably too much flour in it. Measuring by weight is always ideal, but otherwise, we suggest using this method for measuring flour: http://www.kingarthurflour.com/recipe/measuring-flour.html ~Amy

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