Hi, sourdough enthusiasts. I've been trying to work on my sourdough technique and I'm running into a problem whenever I try to use 100% starter, 0% yeast spike.
Basically, the dough grows in size, full of beautiful holes (I ferment it in a glass bowl), but when I turn it out for shaping, there is no gluten formation. The texture is like a crumbling rubber sponge. No windowpaning at all.
What's going wrong here? Too much starter? Contaminated starter? Overproofing?