Hi! I was gifted a whole wheat starter from a friend and then starting feeding it with AP flour, per your recipe. It stayed very bubbly and active, which was great! But the dough I created for your levain recipe was soooooooooooo sticky, it was unmanageable, and I ended up adding extra four to make it manageable. Today I decided to go back to a whole wheat flour feeding regimen for maintaining my starter in the hopes of starting with a less runny starter for baking. I'm still using a 1:1:1 ratio of starter: flour: water for feeding. Is that ok???

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