Hello Robert, The 1 cup flour to 1/2 cup water is actually a 1:1 ratio by weight. This should result in a 100% starter (one that is quite wet). However, not all measuring methods using dry measuring cups will work for our recipes. We use the following method (http://www.kingarthurflour.com/recipe/measuring-flour.html?utm_source=sli&utm_medium=redirect) for measuring by volume as we find it makes for a lighter cup. If your starter is dry, this is likely the issue. Another option is to weigh your ingredients using a scale; this would be 4 ounces each of flour and water. As for your feeding schedule; if kept at room temperature you will need to feed your starter at least once a day to keep it fresh. There isn't a great deal you can change about this schedule beyond refrigeration. In this case, the starter will need to be fed at least once a week. If you have further questions, please feel free to contact our Baker's Hotline! 855 371 2253 Jon@KAF

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