Hello and thanks for all the amazing information, tips and recipes. I love your website :) It really is sourdough central! Some advice please? I was following your recipe 'maintaining a smaller sourdough starter'. At the first build stage, I added wholewheat rye to my all purpose flour starter and the mixture became quite stiff. I was very careful with my measurements on my digital scale. It's almost too stiff to stir. Is it alright to add a little more water? Or would that upset the ratios? Or should I leave it as is? Many thanks in advance.

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