Hi everyone! I'm Cheryl, I live in Queensland Australia. I have baked bread for many years, but this is my first sourdough loaf. I must admit that I have struggled quite a bit with the sticky dough. It stuck to everything!! I think my first loaf is far too sour (even for 'sour'dough), and the texture is fairly dense.
From reading some other posts I think the sourness is probably from not feeding my starter enough. I find that my starter burns through the food in about 8-12 hours, so I started feeding it every 12 hours. But I think I might try just feeding it in the 1:4:4 ratio that has been suggested here. I'm not really sure why my bread is so dense though. Is it not cooked enough? Not at right temperature?
Ah well, I guess you just get better through a lot of trial and error!