I have had a sourdough starter from a friend for YEARS until it "died" recently. I started to use this recipe to make a new one and was immediately confused with "4 oz of flour (1 cup) and 4 oz of water (1/2 cup) until I realized that you were weighing the flour and using a volume measurement for the water. Perhaps this could have been explained early in the article "In liquid measure: 4 oz equals 1/2 cup. In dry measure: 4 oz (e.g. flour) equals 1 cup. " Thank you for making a great product.

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