I've been lurking for a while and found many useful tips and recipes on this site. Thank you!
Anyway, I also followed the sourdough starter recipe, but only with rye flour, and my starter is just perfect! However, when I follow a recipe, like the Barley and Wheat Bran Miche for example, everything goes swimmingly until I turn the dough out from the banneton to the baking stone. I just spreads everywhere! What am I doing wrong? I have tried reducing the water, but that hasn't had the desired effect either.
Please help if you can.
Thank you and kind regards,