I've been making sourdough using a drier style starter and following Richard Bertinet's french style method, which involves creating a wet dough and kneading it BEFORE any proofing etc. This method works well but seems to me to be pretty labour intensive.
I am looking for advice on changing the starter from dry (it's like a stiff, honeycombed dough) to wet. Do I just add more water?! Could it really be that simple?
Then, if I can adapt my starter, I want to have a go at making sourdough bread (a basic brown loaf), using the wet starter to create a 'sponge' or wet dough, leaving this overnight etc, before adding more four and kneading etc. No doubt such a method is already detailed somewhere on this site - perhaps someone could point me in the right direction.