Hi, I've been baking for over a year now, having gone on a course here - www.loafonline.co.uk - brilliant, and my kids & wife bought me another course earlier this year - sourdough....I still use the starter we were given on the course in January - I bake usually every other weekend, some yeated, some SD; I came away from the course with several options of making sourdough - either overnight, or all the same day, or over a weekend, starting the refresh on Friday evening, adding more on Saturday a.m, making the dough Satyurday evening. fridge prove, divide & shape on Sunday morning, bake later on. I have had real trouble recently with any of the methods, with the dough staying really sticky, right the way through to putting it in the oven - I made four loaves yesterday - 2 yeasted, 2 SD. Picture shows the loaves - SD are far left, and back, the yeasted front & right. The sourdough on the left stuck to the banetton, and then stuck to my peel, despite semolina, hence the unusual shape! The tin SD was so sticky that I couldn't slash it. I've had the same trouble for a while - not sure whether it's the starter, although it refreshes fine, very bubbly - very fine bubbles though - or the recipe - but I haven't changed it from that given to me from the course, Recipe: 200 g (refreshed) preferment, 520g flour, 275 cold water, 9g salt. (or same percentages in bigger quantities - I usually have double this, to make two decent loaves. or the weather, or may be proving times - sorry to go on, but it's annoying... the thing is, it tastes great!! And has a good crust. Grrr.