Sourdough loosing elasticity - please help
I would like to ask for help with my sourdough breads. Even if the dough looks nice after kneading, it becomes extremely loose (sometimes even liquid) during the fermentation. And in times it is possible to handle and somewhat shape, it becomes completely flat during proofing.
I have my second starter now. My first starter produced wonderful breads, I never experienced any big problems. But the one that I started after the Days od Unleavened Breads is really strange. I keep it the same way - 60% hydration, 20% whole rye, 80% white flour, feeding every 12 hours and it rises very well.
It happens only when the bread is pure sourdough. When I add the starter to a yeasted bread (1% fresh yeast), everything is OK.
It happens with whatever recipe (the same recipes that were OK with my first starter), so I will give only one example:
80g firm starter
200g whole wheat
1 tsp caraways seeds
Mix, autolyse 30min, French fold 100 strokes, 10min rest, then 4 Stretch&Folds after 15minutes. Bulk fermentation 3-4hours in the kitchen (71-74°F) then overnight in the fridge. In the morning preshape - shape - proofing app 120min.
The same problem happens when there is only 20% whole wheat or whole rye. Moreover when I tried to replace the white flours with KAF AP (a present form US), in the morning the dough was completely liquid.
Well, that said if I do not watch the flat shape or bake in a pan, it tastes wonderful, the bread is quite light and the cumb is open.
Any idea or suggestions?