On 12/30/04 10:58 AM, "Gary Woods" > wrote:

> <snip>

> I just woke up a starter that has been in the fridge for a couple of weeks-
> put in a large dollop of KA flour, a small dollop of lukewarm flour,
> stirred, and into the proofing chamber AKA upper oven w/light bulb on.
> Nothing measured.... it's always worked, but now that I know I'm not doing
> it properly, it may just sit there!

You could do that or...

You could get out your KA again, gather another dollop as close as possible
to the last one, so be sure to use the same spoon, and then: WEIGHT IT. Do
the same with the lukewarm water.

Now you know what you need to know. For fun, you could tell the wife it was
reverse engineered.

Will