I'm trying this out for the first time, but my starter's been really vigorous so I have my fingers crossed. I've halved the recipe since I wanted to just try it with one loaf of bread. So I've just added the first portion of flour--1.5 cups for me--along with the water and the starter. My dough is...doughy. Relatively stiff in that it maintains it shape overall. Is this what I'm going for or next time should I try adding more water? The picture you have posted looks pretty watery. Also, tips on what to cover it with? I need to buy saran wrap...so currently I've just been putting a pan over the bowl as a lid. If the dough seems rather stiff (and not elastic and stringy like the pictures), you can add a few tablespoons of water to loosen it up and knead another few minutes to get it incorporated. It is also possible that the dough wasn't quite done kneading (but again, a little extra water is FAR better than too little!). To cover, a pan lid will work great! I also use a (clean!) shower cap as it fits most any round vessel in my kitchen!! With a stiffer dough, you'll likely to let it rise longer in order to get it up to that "doubled" stage--a stiffer dough requires more time since the yeast can't move around quite as well. Hopefully this helps! Kim@KAF

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