tartine polenta pumpkin seed SOUP

I am not familiar with this recipe but, as you are new to sourdough, it would be worth your while to stick to simple sourdough recipes for now.  The ingredients in this bread tell me that it is not for the new sourdough baker.

Jeff

should feel like at various hydration levels and not throw a perfectly good dough away because it is too wet.  That one is and expensive adn amd more tedious one to make,  Being too wet or too dry is a very common thing in baking since everyone's flour is not the same - plus we make mistakes too, tossing in too much water or flour in a senior moment in my case.   I have to pretty much alter every recipe as written to get the hydration right for the flour I am using.  In your case,  I am sure than you could have added a bit of flour and saved it quite easily.  Sourdough is very forgiving and fairly easy to fix.  It might have taken longer to ferment and proof  than usual adter fixing but those too are variables in every recipe. 

Next time when things go odd,  if you post an urgent help on TFL, someone who has likely made the recipe before, will help you figure out what is wrong and what to do in short order to fix it....at least I hope so.

Happy SD Baking