I followed the recipe here: https://www.kingarthurbaking.com/recipes/high-hydration-whole-wheat-sou…
The first step tells you to use 10g of starter, 40g of water, and 50g of King Arthur whole wheat flour.

I ended up with a solid ball of dough.

I added more water and made it more like my non whole wheat starter in consistency when I first feed it (like a pancake batter). But I am curious before I move on if it should have been thick like that. It was thick enough to pick up and roll into a ball and held shape. Is that what it should be like for this recipe? If so I only wasted 50g of flour and have plenty of other starter to redo it. I just want it to be correct.

Thank you in advance,
Kimberly

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