SO! I think I'm a fan of this recipe, but I have questions. I successfully cultured a starter using the pineapple juice method, but the recipe I used for that doesn't seem to result in the near "liquid" starter that you reference. I think it was quite pliable before I placed the sponge in the refrigerator. Do I need to allow the sponge to come to room temp before adding the remaining ingredients to achieve this consistency again? This time I didn't, and the dough was quite thick when kneading, not as pictured above. Since all the ingredients were added as the recipe calls for them, I imagine I'll need to give it extra time to rise, and take a nap so I'm not tempted to jump the gun on proofing? I don't know much about using sourdough, and in truth I'm a novice bread baker. I love to be in the kitchen though, so I'm excited to see how this recipe turns out either way! Happy baking and may your loaves always rise! MTP

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