Hi there, Have just made my first sourdough loaf from starter given to me by a friend who never has any problems. The recipe is a no knead, mix only type. Starter was left in the fridge for a week and then left on kitchen top for a day - though I must say it didn't really rise much. Have used unbleached flour for loaf and organic flour for the starter. I mixed the mix and left for 10 hours until baking - whilst it rose a little, I expected it to rise more. Anyway was put in a fan forced oven for an hour on 180 degrees celsius. The loaf looks and tastes lovely but is very dense and quite moist (doughy?) - I am wondering whether it needed to be cooked for longer, or the starter may have needed longer, either before mixing the mix, or after the mix prior to baking. Would appreciate any feedback, thankyou.