Hello, I am relatively new to sourdough baking, but have made several loaves that turned out beautifully, so I know this works! My question is with respect to the thickness of starter. I took a starter out of my fridge that was neglected for 8-9 months and I began the process to revive it. I got some good bubbles after my first feeding and then switched to whole wheat flour to continue feeding since I saw this as a tip on this site. My starter was super thick once I did this ( 1-1-1 with ww flour, water and starter) and I am wondering if I am on the right track or did I somehow get amounts wrong? During one previous baking, I did not get a good rise and I started with a very thick starter so I don't want to repeat that. I am also wondering what you mean by scant? (typically this means "almost" or "close to" )- I am ignoring that word when I see it and using a scale to measure the flour and water. Am I on the right track?..did not want to miss a secret sourdough bakers word ...lol.

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