100% hydration starter looks too thick
I'm getting a sourdough starter going the cheater's way- I used just a wee pinch of commercial yeast to get things jump-started. I'm awful, I know. Purists may feel free to sniff skeptically and feel superior... they are! I always kill my all natural starters.
The problem isn't to do with that, though. Most pictures I've seen online of people's 100% starters look runny, and they're often described as being "like a thick batter" in consistency. Mine is more like a slack dough. I know whole wheat absorbs more water than white flour, so I'm assuming that's what's causing the difference. What should I do- leave it thick? Add more water, which would give the right consistency but throw off the hydration? switch to white flour? Any advice is much appreciated!