I am really new to sour dough starter. I am sure the answer is out there but I have not found it yet. How thick should the starter be when you are going to bake with it? Should it be somewhat thin like a bad milkshake, thick like a really good milkshake,somewhere in between, or it does not matter? Thanks for indulging my simple question, Thank you Do you need to adjust other liquid if it appears runny

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