My starter was extremely dry and stiff, not loose and wet like the starter in the image appears to be, although I used the correct measurements. It was bubbly the next day, so I used it, but my dough was also extremely dry and stiff. I kneaded as directed, speed 2 on a KitchenAid for 4 minutes (started the timer once the ingredients were mostly mixed), but the dough was stiff, so that throughout the folding, deflating and shaping processes the seams wouldn't seal. My bread came out with the swirl from shaping still clearly visible, and although I had a great crust and they "sang" once out of the oven, the inside was incredibly dense. I'd love some advice on what to do next time.

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