I purchased KA starter a couple of weeks ago and have a question. When you show pictures of your starter online it looks like it is a consistency where you can almost pour it, but when I add 1/2 cup water and 1 cup flour I get a very thick batter, almost a dough. Is that correct? Should I add a little more water? I live in Arizona so I don't know if our lack of humidity contributes to this? What should the consistency be? Also, I keep my starter in the fridge in a crock. Is it possible to take out unfed starter too often (even if I feed the refrigerated starter when I take out the unfed)? Your starter should be a very thick batter after adding the flour and water. You could increase the water by 1 tbs if you are very worried, but it should be ok as is. The starter will release some liquid as it sits in the fridge. If you are worried your starter is lacking "gusto", leave it out at room temperature (about 70F), covered in your crock, for 2-3 days, feeding it every 12 hours but making sure to see some bubbling before you feed it. It might need to go 13-15 hours between feedings if you don't see activity. Once it gets going, you should be able to store it back in your fridge, feeding it once a week. -Kim@KAF

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