Hi! Just made my starter tonight. Weighed rye flour and filtered water out in grams. It looks like a paste. Is that an appropriate consistency or is it supposed to be more liquidy even in the beginning? Total newbie over here! So I just don't know what to expect. I'm a little concerned because I'm at a higher elevation, 5,500 ft and it's drier here, hope I don't have an uphill battle. Not many warm spots in the house but I do have it in a cupboard over the fridge covered with plastic wrap. Is there anything I should be doing differently because of the high elevation? Thanks!

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