uh oh - over-hydrated dough
what to do?
I used my starter that had grayed a bit. I've done this before with no problem.
I stirred in the grey liquid (it didn't smell any more off then usual).
But the starter never "woke" up even after 3 feeds.
I started the dough using the usual proportions and I have a very wet dough that will in no way hold a "slicing" loaf shape.
It is currently in autolyse. Any suggestions to fix, or just go ahead as normal?