Hi there, Helen! You can find the recipe page here: Fresh-Milled Spelt Sourdough Bread. There you'll find the amount of starter used (scant 1/4 cup or 52 grams), which is a 100% hydration starter. If you want to stay at 70% hydration for the dough, we'd recommend using all bread flour instead of all-purpose flour. We'd recommend going back down to 60% hydration though, and adjust from there so that the dough is soft but not sloppy. You'll want to keep track of how much water you add to acheive this texture though so you can duplicate it next time. We hope this helps and happy baking! 

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