sourdough bread is rising but seems to be refusing to form gluten
I have my own sourdough starter i created out of whole wheat and water about a year ago.( i plan on making a cake out of it on it's birthday)It tripples in size every time i feed it and i use it 3-5 times a week. but sometimes when I make a batch of sour dough bread I will let one of the rises go longer then i think it wants to let's say any where from 12-24 hours and it will form pock marks on the surface. I treat it the same as any other bread and bake it but it will come out pock marked like it didn't want to form any gluten so it will not form a smooth crust. Anyone ever run into this problem or know why it might have happened?