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Hello, I'm trying to make a starter with Bette Hagman's recipe on pg. 82 of her GFG Bakes Bread cookbook.  It calls for 1 cup of potato water, 1 packet of yeast, 1 tsp sugar and 1 1/2 c. white rice flour.  This is the second attempt, and I thought the first one went awry because I used seasoned potato broth instead of salt-free potato water.  However, again, when I mixed  the initial ingredients (this time I used the salt-free potato water),  they seem too dry.  The recipe says that the mixture should bubble up and (eventually?) be the consistency of pancake batter.  When I mix these carefully measured ingredients, there seems to be more flour than the liquid can handle.  It is more the consistency of biscuit dough, very dry, and is not liquifying at all.   Anybody use this recipe successfully?

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