Even though I bake pretty often, I am not a fan of relying on what's in the air for my starter. (DHubby was a wine-maker for many years, and there are many sorts of yeasts out there--not all benign.) I am starting with a small amount of commercial yeast, WWF, and tap water. (I was rushing and should have used the filtered water, but oh well.) It's been quite a few years since I made sourdough, and I just do not recall the starter being so stiff. It was more like gravy-consistency and poured out of the jar. Plus, way back then, nobody was quite so enamored of wild yeast, and I'm sure my recipe used regular yeast. I just can't find the old recipe, and it probably got culled during one of our moves. Do you have any thoughts about the consistency?

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