Phase 4 of starter too dry
I'm using Perter Reinhart's recipe for a starter from his book "Artisan Bread Every Day". When I get to phase 4, day 6, and add the 3oz of whole wheat flour and 1 oz of water and 4 oz of phase 3 culture there is just not enough liquid to hydrate the flour. There is loose flour sitting in the bowl and the starter looks very dry. The first 3 phases go as expected. If I'm using whole wheat flour through the whole process should I be adding more liquid than the instructions say? The instructions don't seem to differentiate between the type of flour used and the amount of liquid unless I have overlooked it, which is possible. I added another half oz of water just to see what happens. If someone could point me in the right direction, that would be most appreciated.