I'm on day 7 of my starter and refresh 2X a day with 50g carryover starter, 50g rye, 50g whole wheat and 100g water. The starter seems overall pretty healthy, rising and falling throughout the day. However, when I make the refresh mixture it is very thick, almost like a paste. Is this normal, or should I be using more water?
Because you are using whole-grain flours (also a good thing), they absorb more water than a white flour would. That makes the mixture thicker.
Starter hydrations can range all over the map. Some people maintain theirs as a very stiff dough; around 50% hydration. Others prefer a liquid starter; as much as 120% hydration. Still others somewhere between those extremes.
The right hydration is the one that gives you the results you want and keeps the starter inhabitants healthy. As you can see, there are a whole lot of "right" hydrations.
Paul
Thanks! So you're saying I could just a little bit more water if it feels too thick? Doesn't have to be 1:1?
Everyone else's starters look nice and liquidy, so I felt like maybe something is wrong with mine.