Good day everyone. I'm not new to bread, but a total novice with the complete sourdough baking. Every time I make up my dough, with my starter, even reducing the water to 60%, I end up with a lifeless flat sticky dough. How's this possible. My technique. The evening before, add 50g of fresh starter and to it 50g of flour and 50g water withing about 2hrs its doubled and floats. I then mix 350g white bio unbleached flour and 50g rye flour and 240g water and let sit for 30 mins. I then add 10g of starter, 7g salt and let sit covered, on the kitchen table for the night. In the morning its flat, soft and sticky and wont hold any shape.