First time poster here! I've been trying to make sourdough bread for a month or two now but haven't had a really successful loaf yet. The last dough I tried took forever to rise (about 24 hours) and turned from a dough to a batter during the rising process. I think my starter wasn't active enough and that's why it took so long to rise, but the increased watery-ness is what's confusing me. I had to add 3 cups more flour to the 6 cup recipe make the dough something I could even handle -- it was literally a liquid. I baked it anyway, but it was like a brick (no surprise there).
After that incident I decided to toss my starter and start a new one. I've been using King Arthur white whole wheat flour at about a 1 : 2/3 flour:water by volume ratio and feeding it twice daily. It took awhile (about 12 days) and it's starting to get active, doubling in size in about 12 hours. I'm going to wait until it doubles in about 8 hours to give it a try in a bread.
However, it still seems like it's getting waterier while it's sitting out. It has even gone from something that could stick to a spoon hanging upside down to something you could pour out of a bowl. What could be causing this?
Thanks for your help!