I have been making sourdough pancakes and waffles for some time and have recently wanted to start getting into sourdough bread baking.
After many attempts and varying recipes my bread always seems to turn out extremely dense, doesn't brown, and becomes stale incredibly fast.
Is the result of something I am doing incorrect in the proofing and baking process, or is there a problem with the starter?
Typically I will pull it from the fridge in the evening, feed it, then feed it in the morning, again that evening, and then mix and bake the following morning. I have tried using both bread flour and all purpose.
Any insights into what I am doing wrong would be greatly appreciated!