Question related to the relative liquidity of the starter. I received some for Christmas (yay!) & the KAF recipe says to "pour a cup"...it MIGHT pour, if I stayed a while, but it's a pretty gooey starter. I know it's alive & well (having successfully baked some bread with it), but when I'm using the Super Sour recipe (no extra yeast), there is no way that I can add the full amount of flour. I start out okay, but after the 12 hour slow rising, it calls for 2 more cups flour...the most I've gotten in is 1, maybe 1 1/4. I've let the dough warm up after removing from the fridge, but that doesn't really change things. Is my starter perhaps too stiff? And what can I do about it? Congratulations on your new starter, Emily! All you have to do is bump the water amount in your next feeding if you would like it to be more runny. Your starter is probably very happy with all that extra food (flour) but boosting the hydration will not hurt it a bit. As you noticed, the thicker the starter, the less flour you may need in a given recipe. I am glad you did not try to force the full amount in the recipe! Often our baking decisions are based on "feel" and "appearance." Happy Baking! Elisabeth

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