I'm new here and haven't really had time to scan through the forums for an answer so I thought I'd start out with a question.
I've had my starter going for a couple weeks now. Feeding every 24 hrs, using non-bleached AP flour and water. It smells nice and sour. I've done the float test on the starter (put a spoonfull in room tempurature water. If it floats, it's good to go.)
I've made a couple loaves of sourdough using a no knead approach by leaving the dough covered over night. The dough comes out sticky and wet but full of bubbles.
When I try to do the stretch and fold, the dough breaks apart instead of stretching. it also doesn't really hold a shape well. When I leave it to rise it basically just flattens out. The same when I bake it, almost no oven spring. It almost seems as though there are no gluten strings in the bread.
I'm not sure what I'm doing wrong. I've made no knead breads without sourdough starter and just yeast and they work out fine.
Any suggestions of why this is happening?
Thanks in advance!