Back from Kyoto

I'm back from Kyoto and in my first week, I've re-awakened my starter and am tonight attempting to make sourdough. I used 5 oz starter (nice and bubbly and active, 100% starter) 10 oz water and 15 oz white flour. The dough is really wet; I couldn't do stretch and folds because it was sticking to everything. So, I folded and kneaded in at least another cup of flour and it is retarding in the fridge under olive oil as we speak. It smells good but I am really out of practice.  I forgot to add salt until it was almost too late, but I sprinkled in about 1-1.5 tsp of salt while kneading.