Thanks so much for this recipe. Since it is a King Arthur recipe, I expect that it will work better than the other sour-dough starters I have (unsuccessfully) tried in the past. One difference, however, is that I use flour I grind myself (I'm really not THAT person, I just kind of fell into doing it). I had to use almost a full cup of water to bring the starter to the right consistency. Is this because of a higher protein content in home-ground flour? I'm curious to see if this will work.

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