On page 434, in the “Stiff starter versus liquid starter” section, the text in the second paragraph says:
To convert this liquid starter to a stiff starer, add 3/4 cup/(4.25 ounces/120 grams) flour to 1 cup/8.5 ounces/240 grams of the liquid starter.
This is incorrect. You should add 240 grams of flour to 120 grams of liquid starter, yielding the 3:1 flour:water ratio required. As written these instructions will produce a 2:1 “stiff” starter.