Based on your description, it sounds as if you are working with pure, un(freshly)fed starter and maybe incorporating some fresh flour from your heavily floured bench. So your beasties are hungry and your dough hasn't been developed or proved.
I would suggest that you try a suitable recipe to make a dough with maybe 30-40% starter and whatever your desired hydration and go through the procedures of dough development, bulk fermentation, shaping and proving.
Replies
Hi Stuart,
Based on your description, it sounds as if you are working with pure, un(freshly)fed starter and maybe incorporating some fresh flour from your heavily floured bench. So your beasties are hungry and your dough hasn't been developed or proved.
I would suggest that you try a suitable recipe to make a dough with maybe 30-40% starter and whatever your desired hydration and go through the procedures of dough development, bulk fermentation, shaping and proving.
Let us know how you go.
Farinam