Starter and gluten chemistry
I'm having an interesting issue with my starter, or perhaps my bread. If I use starter for high hydration breads (70-80%) that are just KA bread flour, water, salt, and my homegrown sourdough, especially if I retard them, I seem to have a gloopy mess sometimes. Usually I can hand-knead my breads for a while (accordion-style) and they eventually settle down, hold their form, and act nice. However, sometimes it seems like the gluten has trouble forming, especially after prolonged retardation (during bulk fermentation) in the fridge, and the bread doesn't want to play nice when I bring it up for baking, even with several turns of gentle folding. I still come out with nice big holes, good gelatination, and a lovely flavor, it's just I essentially have to pour the bread dough and end up with pretty formless loaves. The weirdest thing is that it doesn't happen all the time. Any thoughts?