Reinhart's BBA wild yeast starter question
My first attempt at an all wild yeast starter:
Today I began making the wild yeast starter from BBA p. 229 by scratch. I see the recipe calls for dark rye flour. All I have is Hodgson Mills Stone-Ground Rye Flour, which is pretty light. When I weighed out the flour then weighed out the water and added, it made a very wet mixture, not at all a stiff dough as the book states it should be at this step. I decided to add as much rye flour as I needed to make the dough stiff, but I have no idea if I messed it up by doing so. Is the problem with using the light rye vs. the dark rye specified? Or should I just proceed with it as is? I'd hate to mess this up as it takes so long to be ready to use.
I also see on other posts about Reinhart's correction to the BBA starter recipe by adding pineapple juice, so I may need to start a new one anyhow using this or OJ.