Hydration for fresh ground whole wheat starter?
I just recently bought a flour mill and have been grinding my own whole wheat flour just prior to baking. However I noticed right away that the flour I am milling is THIRSTY. The normal 50-50 produced a stiff dough. For my starter, does anyone know of a good ratio to use? I have had to go off of sight so far and add more water. Just curious what you guys have found?