I've been working on a starter and feeding it daily for a while now and it really seems active, smells yeasty vinegary and generates plenty of bubbles.
I am trying to test out my starter by making a small loaf of sour dough. I came across this article, which says to use one part starter, two parts water and three parts flour as a general rule.
Following this example, my dough is wayyy too sticky and not really workable at all. How come I am getting this result? did I do anything wrong? should I just keep adding flour until the dough is less sticky and I am able to knead it?
Also, I recently bough a baking stone which I plan to use for baking the bread, I appreciate any advice and getting the best result possible.