bigas and soakers

I'm new to Peter Reinhart's Whole Grain breads. I've made the biga and soaker formulas a couple of times so far. I've measrured with a gram scale but they both consistantly turn out more like a batter than a dough. In his book, he says that both should be the same hydration and feel of the final dough!? Not sure why mine is more like a batter when I am following the formula gram for gram? I've been making bread for years and I'm tempted to just go with my gut and do this by feel? Any thoughts or suggestions anyone??