Hi, I'm new at trying to make my own bread. I have a starter going that seemed to be doing very well after I switched it from AP flour to Rye. However, I tried to make wheat bread from it, and after the requisite 12 hours, the dough has not risen perceptibly at all. I used a recipe that called for "shaggy" dough, and I saw the picture, but still couldn't figure out exactly how to get it there. When I added the amounts she called for, the dough seemed very dry, so I added some water. Could this have been my downfall? It was at about 75-78 degrees for 12 hours. I am on a budget (as most of us are!), and it kills me to feel like I am wasting all of this flour...plus all that was used in my starter for the past few weeks, as my AP flour starter would never get going, but I kept trying. Any advice is appreciated!