I'm trying to make a 100% hydration starter. I measure out 10g of flour and 10g of water, but every time my mixture is very dry--more like a ball of dough than batter. Only when I add 15g of water (according to my scale) do I get a batter-like consistency. What am I doing wrong? I tare my scale, and theoretically, if my scale is off, it should be off the same for the flour and the water.

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