Seed culture help needed !
I'm trying to make Peter Reinhart's seed culture (page 229 BBA) prior to making barm for Panettone (page 203) I am on day one , I've carefully weighed 4.25 ounces flour and 6 ounces water and mixed them together .I now have a sloppy batter - a far cry from the stiff dough that I am then supposed to press in to a 4-cup measuring beaker !! What have I done wrong ? or is there a misprint in the recipe ? I am learning so much from this wonderful site - Thank you all so much ! Merlie