Hi Angela, when you first begin a sourdough starter the consistency will seem quite stiff, especially if you begin with a wholegrain flour. Part of this is because wholegrain flours tend to absorb more liquid than unbleached all-purpose flour, but it's also because not much is going on when you first mix the flour and water together. It's as the starter sits over time and begins to ferment that the consistency changes. I expect that your scale is reading accurately, but it won't harm your starter to drizzle a little more water into your mixture to be sure all the flour is moistened during these early days, but trust that this stiff consistency will soon change. Once the starter begins to bubble, look for a thick but easily stirrable paste consistency right after you feed your starter. As it begins to rise and ferment it will become more like a thick pancake batter. 

I hope this helps! Let us know how it goes. 

Barb

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