Hi there folks,
I was hoping someone could help me with a little issue I'm having. This is the first year I've started making bread from a starter. I think my starter is fine I keep it in the fridge and refresh it twice a week. I think I've made it to 50% hydration as I've been following Richard Bertinet's instructions in 'Crust' (his book on sourdough baking). This involves weighing the starter and adding the same amount of water and double the flour. I often make a pizza with the dough that is left over from my attempts at bread and this is working out just fine I have made one batch of successful baps. I am finding however that mostly my bread is turning out to be VERY moist a doughy? even my crumpets were very gooey. I only had wholemeal flour the last time I refreshed my starter so i used this and i think it's made it worse? any ideas? Am I over prooving it perhaps?