So perhaps you have already read that you need to mix only part of the water in initially.
A basic and common mistake is for baker to literally flood the flour with all the water at once and make sourdough soup. You have hold some of the water back and then add it in incrementally.
As rule of thumb, add 70% of the weight of the flour to your flour and mix.
However, with wholegrain this increases to about 80%.
This process is called bassinage. There are no hard and fast rules, but as a guide...
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