Dear PJ and KA friends, I've been using KA's starter for a while now, and I decided to try these instructions for making my own. I measured by weight using my scale, but found that my rye flour absorbed so much of the water that I wound up with more of a paste than a slurry. It's a bit hard to find rye flour here in Brooklyn, so my guess is that the bag I got was dried out and that four ounces of weight was a lot more volume than fresh flour would have been. Did I do the right thing to add water until what I had looked more like your pictures? One more question: over time, my KA starter has become very sour--more than we like. What causes this, and what can I do to sweeten it up? Many thanks for your time and expertise. I'm devoted to KA flour and I love this site!

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