Hi everyone. I believe I have mastered the starter. It is rising and falling within an 8 hour period. It definitely is ripe. Here is my question though. After much reading and a few attempts with using this starter I have had marginal success in the outcome of the finished bread. I was thinking it has something to do with the density of the starter being used. The dough at the beginning is so wet and sticky is putting it lightly. The recipe in your Whole Grains Baking book page 285, Whole Wheat Muli-grain Sourdough Bread said that it would be springy and elastic and DO NOT INCORPORATE more flour into the dough. But I could have literally poured (and did) it into the proofing bowl. It said to knead the dough, impossible even with a bench knife. So, what is the issue, is my starter too thin even though ripe? Or am I being too literal with the directions? I baked it anyway after the long rises called for (about 3.5 hrs). The loaf did not Oven Spring so pretty much same size going is as coming out, a bit gummy but not bad, it had the traditional holes in the crumb. Taste was pretty good but not the outcome I was looking for. I would like to try this recipe again but have some fears. Also, I don't have a banneton pan and used a colander with a flour sack towel and what I thought was enough flour in it. But to make the situation worse, it did not fall out but stuck to the towel causing the rise to be diminished. Sorry this is long. Basically, how does the relationship of the liquid in the starter relate to a recipe. Perhaps we have to dial the liquid in the recipe down a little? I find it hard to believe the dough should be so wet as to pour out to knead. This sounds like a perfect opportunity to call and chat with one of our bakers - we love helping our customer/bakers with their sourdough journey. Call us at our toll free Baker's Hotline 855-371-2253. We're here on the East Coast from 9AM to 5PM weekends and from 8AM to 9PM weekdays. Irene@KAF

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