Water pH and strength of gluten
My water is from my well. While I have a softener, I don't use it, my water isn't hard or soft.
But every attempt at 100% hydration doughs have left them too sticky to stretch and fold. I've tried a few different types, rise at 72F, 92F, 36F...all result in dough balls I cannot work (unless I add more dough). Is it the softeness of my water?