Hi Beth! I looked at the recipe you shared on the other blog post and it sounds like the hydration of your dough was about 65% (the weight of the liquid as compared to the total flour weight), which really isn't an excessively wet dough. It may be that you made an error in measuring, or used a very low protein flour, which won't absorb as much water as a higher protein flour. That being said, we're glad you found these tips on hand kneading wet dough, so that you're prepared for any wet dough that comes your way! Your starter consistency sounds just like our liquid starter which is composed of equal parts flour and water by weight. This is considered a 100% hydration starter, which is a perfectly normal consistency for a sourdough starter and should work fine in most of our sourdough recipes. If you want to make a recipe calling for a "stiff" starter, there are directions on how to convert a liquid starter to a stiff starter here. Barb

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