I am making this bread for a second time, because the first batch was so wonderful. It is by far the best 100% whole wheat bread recipe that I have found. I just have one question: are the measurements for the "starter" correct? Both times I have made it, the starter does not look like the first or second picture at all, it is not as moist as the pictures. In fact I have to knead the starter a little to incorporate all the flour. If that is normal, then great. As I said, the first batch was wonderful :) Kirsten, you might just be measuring your flour a little bit differently; or maybe your house is air conditioned, whereas I bake somewhere very hot and humid during the summer. Since flour is like a sponge and absorbs moisture, my starter could very well look wetter than yours. But it really doesn't matter; if a drier starter works for you, stick with it. Glad you like the recipe! PJH

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