My starter is finally one week old From the first mixing I have had to add extra water I have used a scale every feeding to assure 4 oz of ea. Even w the addition of more water my consistency is more like brownie batter It has finally started to foam and rise nicely and when I measure out the discard I get 4 oz of starter and barely a cup of discard My house is quite dry and I have determined that my flour is feeling it also (yes when measuring I do the fluff and spoon) My first pizza dough was a little tough Baked up like a cracker crust and my intention is for a soft chewy crust Suggestions?

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