Hi Ian, while the formula I used to generate the amount of stiff starter to add in place of the liquid starter in the Extra Tangy Sourdough recipe is as you summarize, in general I try to stick to the type of starter called for in the recipe, and convert my starter, if necessary, prior to making the recipe. The rational here is that most recipe authors have a reason they prefer one type of starter over the other, and the recipe will be most faithfully and successfully followed if the starter is replicated. Most starters will benefit from feeding before you store it in the refrigerator, with a brief time at room temperature (1-2 hours) before refrigeration to allow fermentation to commence. This is what I recommend when storing your stiff starter in the refrigerator. When your starter has been stored for up to a week in the refrigerator, it will benefit from a few "revival" feedings to bring it back to full vitality before using it in a bread recipe that does not call for added yeast. Look for your stiff starter to double in size and be domed on top, or just beginning to recede in the middle. This is the optimum time to add it to your recipe. Without these revival feedings you're not likely to achieve as good of a rise in your bread. Have you tried to replicate your original successfully sour bread, using the same methods and with the same sourdough starter maintenance? I'm a strong believer is using the methods that work best for you, whatever you find those to be. While I'm reaching the limits of my experience in advising you, I highly recommend Jeffrey Hamelman's Bread: A Baker's Book of Techniques and Recipes. This book is my bible when it comes to sourdough baking! Good luck in your pursuit of the perfect sourdough bread! Barb

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