Using a sourdough starter in a bread machine
I have a biga and a rye sourdough starter, and the results as of late have been extremely disappointing. I'm following the book, "Rustic European Breads From Your Bread Machine," and early on, the authors state that a sourdough starter (one cup, as they described) can be added to any of the recipes. When I try that, the dough turns out overly wet and generally unusable. Do I need to adjust the water in a recipe once I introduce a starter like the authors suggested? Thanks.