How can I tell if there is an enzyme problem?
Per the recommendation of clazar123, I'm posting to see if perhaps my starter has gone bad, and what I can do to bring it back.
Lately with the warmer weather I have been experiencing some tearing in my final proofing. I adjusted times and ingrediants to try and keep this from happening but I'm not having any luck. The dough is so sticky it doesn't want to come out of the mixer, and while I use oil on the counter and some on my hand while shaping, it very quickly becomes sticky and hard to manage. Clazar123 thinks it might be an enzyme issue, but since I have only been baking with starters for a few months I'm not sure exactly how to recognize this problem or what to do if it happens. I feed my starter 70g bread flour and 30g rye when I feed it with 100g water. I believe this is considered 100% hydration.
I have two floors in my condo, the upper being warmer and the lower about 10 degrees cooler(70 ish). I have been keeping the starter up stairs, for convenience, but I think it might be better to move it down, along with the dough while it's proofing. Any other suggestion? I took a few pictures (with my phone, sorry for the quality) of my latest loaf as well as my starter about 3 hours after feeding as reference.