My first loaf using the new KAF starter was too moist, and came out like a brick. when I got the starter, the instructions said to feed it with 1 c flour and 1/2 cup water. I find this ratio gives a rather dry starter, whereas many books (and this thread) indicates a 50::50 ratio of flour and water, a much runnier mix is best. I'm confused, here. I have not made a sourdough in 2 years that I'd call successful yet. None have had the proper texture. I've done hand kneading, machine kneading, and a combination of the two, with little success. My first KAF starter (begun about 2 yrs ago) turned black and disgusting following refrigerator storage, so I'm avoiding that this time around. Because of my work schedule, I can only bake on the weekends, so it seems troublesome to have to feed the starter twice a day. Suggestions?

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