We are on the sourdough wagon! Thanks to the starter shared by my brother-in-law, we are off to an easier start. I experimented with several methods (no-knead and knead) and recipes, and in the end I gleaned the wisdom of a few people and here is my way of doing sourdough bread now, with a slightly more consistent result. This starter has been in the fridge for half a week. You can see from the hooch (the liquid) that it needs feeding. I take it out 6-8 hours before I want to start making the dough. Sometimes I may feed the dough (using the method below), let it rise, dump out most starter but 113g (Recently I used 50% rye for my new starter and I only use 75g of beginner starter, not 113g), just to get it active again. I stir the hooch in, and discard all but 4 oz ( 113g, or 75g see above) of starter. Then I added 100g of flour (I have been adding 50% of more nutritious flour like rye or whole wheat for my new starter) and 100 g of water. Because my recipe needs ab