Bread-Bakers v102.n057.11

 > In The Bread Baker's Apprentice the instructions for Day 1 of the
 > sourdough seed starter tell us to mix 4.25 ounces of dark rye flour
 > with 6 ounces of water to make a very stiff dough.
 > Isn't this an awful lot of water?

I too have observed this -- ends up pretty soupy.  So it's apparently 
either a typo about the water or a mistake about the stiffness.

Mark