I'm getting into baking SD and it seems that all the recipes I've tried produce a very slack dough that is difficult to work with. My latest try used a published recipe that calls for 100g starter, 300g bread flour, 50g whole wheat flour, and 340g water. I tossed the dough out after an overnight in the fridge because it still seemed like thick pancake dough. Assuming the starter is 50:50 water and flour, I calculate the hydration to be 87%.
That seems way to high for a workable dough. Either the recipe is wrong or my starter isn't right. The starter appears like it should. Any ideas? What is the normal hydration for most SD breads?