Hi Judith, I think the confusion may have to do with the difference between fluid ounces and a weight measurement in ounces. This recipe does call for a 1:1 ratio, but that is by weight. 4 oz of flour by weight is a scant 1 cup of flour. The stiffness of your starter may be due to how you measure your flour by volume. We recommend a fluff-spoon-level method to give you a less compacted cup of flour. Also, if you are using a whole grain flour or bread flour to feed your starter, these flours will absorb more water and give you a much stiffer starter. It is fine to add a bit more water to make your starter come to the consistency of a thick pancake batter. Please call our Baker's Hotline at 855-371-2253 if you have more starter questions. We love to talk sourdough! Barb@KAF

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