Troubleshooting bulk ferment
I'm fairly new to sourdough bread and need some help troubleshooting.
I'm making a recipe I've made every week with good success for the past month. After adding the starter, I came back to start stretch and folds and found that the dough is wetter and smaller in volume than usual. I'm not 100% sure, but it's possible I forgot to tare the scale while adding different flours and ended up with 100g less than I intended. Is it possible/advisable to try to add any amount of that flour in at this stage?
The recipe calls for 100g whole wheat flour, 400g bread flour, 100g starter (100% hydration), and 325g water.
This puts it on the low end of high hydration at 68%, which is what drew me to this recipe after I got disappointing results from higher hydration attempts. If 100g of flour is missing, that would make the hydration 83%. I know that's not unreasonably high, but I'm not sure the flour I use can handle that level of hydration.
What's the best way to salvage this loaf? Add extra flour now (maybe just 50g to split the difference), or take more steps to strengthen the gluten than I would have had to at a lower hydration?