I have a new starter that is finally active enough to bake with. I tried the Extra Tangy Sourdough Bread recipe this weekend. After the 12 hours in the refrigerator I added the remaining flour (weighed our on a kitchen scale) and after kneading, my dough was very wet. Should I have added more flour while kneading to get to the correct texture? (I ended up running into another problem and had to scrap this batch, so will be starting again.)

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