First sourdough wasn't good
UPDATE: I cut the loaf to freeze for toast and after the first couple of slices the inside was fine. Perhaps I need to adjust my cooking time?
I made a sourdough starter following this method .. https://www.thekitchn.com/how-to-make-your-own-sourdough-starter-cooking-lessons-from-the-kitchn-47337 .. using equal amounts of water and flour.
I used my usual bread recipe of:
175g bread flour 14% (35)
325g all purpose flour 12% (65)
2 tsp 12g salt (2.4) - was 16g (3.2)
14g yeast (2.8)
114g warm water (22.8)
216g warm milk (43.2)
34g butter (6.8)
I removed the yeast and used 140g of starter and deduced 70g of flour and 70g of water. The dough was fine but the first rise took about 4 hours and the second around 3 hours. I thought it might be that it was a new starter. The bread baked lovely but when I cut it the next day it was already stale. Like day 3 of a normal loaf before I slice and freeze any left for toast on day 4. I cooked it exactly as I do normally and need some tips on where I may have gone wrong or where best to look to fix it?