Having conquered my previous problem, with the help of this forum, I bring to you all my next question. Basically it's about the consistency of the sourdough dough itself.
From what the book says(The Bread Baker's Apprentice) the dough should be firm but tacky. Mine is always very firm, but not at all tacky. I use a combination of mixer and hand kneading, and the dough gives me a workout, but is very soft and I usually don't need any flour on the counter. Could this just be the character of the dough due to the starter, and some other elements in my particular environment, or perhaps I should use a little less flour and more water, vice versa? Maybe it's something I don't even need to be worrying about.
Also, my previous batch came out a little dense, and heavy. Is this something that is a result of the dough, as I described above?