I've baked quite a few sourdough loaves over a period of years, but without consistent success.
This week, I've begun again by making a new starter (the last one eventually went seriously 'off').
The new starter seems to be fine and last night I made a 'sponge'. That also seemed fine and this morning I made up the simple white bread. The bread rose beautifully in the mixing bowl over about 4 hours. However, the dough was very 'wobbly' in the mixing bowl, shaking like jelly - is that normal?
I then shaped the dough and placed it in a large loaf tin (wanting to avoid the added problems of bannetons etc. until I'm sure of my basics). Now the dough is hardly rising at all! It's as though all the energy of the starter was used in the first rise. Has anyone else noticed this, and does anyone have a solution to the problem?