Here is the recie from a well known Pro.Baker.
1/4 cup starter
1 cup whole wheat flour
5 1/2 cups white bread flour
2 1/2 cups of water
2 tsp salt.
Ingredients were measure with a scale. Every thig was done per the recipe except I used a KA Pro for kneading.
The dough never did start to come together or leave the side of the bowl I let it rest 2 times for 30 minutes each and it still was sloppy. I put it in a bowl over night temp about 68 degrees. The dough doubled . It acted and looked more like a starter at 100% hydration . Did not want to waste my time so I discarded it. Have not had this problem in the past. Any ideas
Thanks for looking,