Newbie poolish question
Hello everyone I'm a newbie like literally my first time attempting baking bread and I'm trying to make baguettes.
I see most recipes call for a poolish of equal amounts water to flour and a bit of yeast. When I combine the ingredients it often turns into a loose dough rather then the thick batter that the pictures often suggest it should look like. It has been pretty humid where I'm from the last few days so could this change things? Should I just add more water to make it look like the picture and alter the water amount for the dough portion?
Any help would be appreciated.