I just got some starter and have been feeding it as directed. A couple of questions...(1) t appears to be quite vigorous, but based on the comments in this article and elsewhere in recipe comments, should I be measuring the height of the starter in my container to see where it is in the cycle? (2) I also see various comments on the relative weight of fully ripe starter and underfed or older starter--what should a cup of ripe starter weigh? is this dependent on how much water and flour is in it, as well as on ripeness? (3) my starter is very "chewy"--it is hard to pull apart and work in new flour and water, although it can be done. Do I need to use more water or something? I live in Denver, which is a dry climate, and often use a little more liquid. I have done that to a minor degree already with the starter, but am afraid to screw it up if I depart from the instructions too much. I am an experienced baker, but not with sourdough. thanks for the help!

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