Hi Kimberly, the consistency of this starter should be thicker than your normal sourdough starter, but not quite a dough. More like a very, very thick paste. I would make sure that all the flour is moistened and there are no dry pockets of flour remaining, drizzling in a tiny bit more water if necessary. If you used a different brand of whole wheat flour this might have affected the consistency of your starter, since different brands of whole wheat flour can be ground differently and also may have different protein percentages, which can both impact how much liquid the flour absorbs. By now you may have proceeded with the recipe, and it may still work fine with a slightly wetter initial starter, but in future I would try to go for the thick paste consistency I described. 

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