I currently have a rye sourdough starter and a regular Pain au Levain going, just a couple days in for both of them. I'm having a hard time deciding whether or not they are too dry or not. I actually added about a teaspoon of water to my Pain au Levain because it was very dry and crumbly and I thought that was too dry, I hope that wasn't a mistake. My rye sourdough also looks dry, but it is at least in a stiff doughlike structure, though I'm reading that perhaps it shouldn't be so doughlike? I'm not entirely sure. I took pictures of each but can't figure out how to upload both onto here. Any help would be great! Thanks.