Hi Gerri, it's not unusual for that first feeding to look pretty thick because whole grain flours absorb more liquid than white flour. That being said, you don't want to have an dry pockets of flour, and it's fine to drizzle in a bit more water to be sure all the flour is fully moistened. If you're able to weigh your ingredients that's the easiest way to be sure your starter consistency is correct, and be sure to cover your starter container securely enough so the surface doesn't dry out. For more help troubleshooting our Sourdough Starter recipe, please don't hesitate to call our Baker's Hotline at 855-371-BAKE (2253). We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST. We'd be happy to talk sourdough starters with you! 

• Reply