First starter--am I doing this right?
On Sunday I made my second attempt at a starter, following Chad Robertson's (Tartine) directions from a recent artlcle in Martha Stewart Living. I mixed the flours and water, weighing all ingredients carefully. The starter bubbled and grew predictably over the last couple of days. This morning I attempted to make the first feeding. Per the instructions, I removed 75g of starter and discarded the rest, then added 150g flour mixture and 100g warm water to the 75g of starter. The instructions say I should have a "thick lump free batter" but my result is a dry-ish ball of what looks like dough! I know I followed the directions exactly because like I said, this is my second attempt. First attempt was last week, on Thursday. The result I got on Saturday when I tried to feed my starter was exactly the same. Does anyone have Robertson's book or know whether the recipe in MSL could have been a misprint? This doesn't seem right and I'm weighing my flours and water on a metric digital scale.