I have been nursing a sourdough starter since this summer. I initially followed PR's instructions from ABED and then started following a modified feeding schedule in line with the one in Laurel's Kitchen's desem instructions. So, I feed a little on Monday, let it sit on the counter for a few hours before going back to the fridge, a little more on Wednesday, sit on the counter until doubled, (maybe 12 hours later), and then mix the final dough. I suppose my problem comes in the proofing stage because I do an overnight retard, giving it plenty of time for the bulk fermentation. But, I could be way off base. It seems over-proofed from the moment I pull it out. I do stretch and folds as it ferments, but I can get no surface tension when shaping it. I keep stretching and folding and hoping for more tension and gluten-resistence and get none. Any suggestions?
I've had great success with Floyd's Honey Whole Wheat bread, so I'm about to give up on the sourdough and just make yeast bread for now. ;) I hate to give up that easily, though! I've probably had at least six bad bakes like the one in the picture above. The flavor is good, but that is a pitiful-looking loaf, isn't it?? For what it's worth, I think the breads have gotten progressively worse with the life of the starter.