When working with other types of flour (I'm currently on my third day of a spelt stater, and I'm planning to make an emmer starter in the near future), obviously things like consistency aren't going to be the same as when using rye/whole wheat/all-purpose flour. Does it work as well if I use equal weights of flour and water and have a thicker starter (and one that's easier for me to do the math on when adding it to recipes), or is the consistency important?

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