PR, Artisan Breads every day - hydration
On page 37, 4th paragraph, PR says that a current starter can be used in making his Mother Starter (page 42).
I started with 100% hyrdration of a KA starter. My new mother has doubled according to paragraph three on page 42, I was to knead the risen starter for a few seconds and then form it into a ball. My dough is entirely too slack to form a ball.
Any input as to why?