Low-hydration (65%) starter sticky problem
I combined 80g of 100%-hydration starter (the seed) and 21g of AP flour to make 101g of 65%-hydration starter (new starter). Of the seed starter, 62% came from a starter I started months ago; the remainder of the seed was from today's refreshing done 1 hour prior to the 65%-hydration new starter making.
After mixing the seed starter and the flour, I placed the 100g of new starter in a drinking glass. 4 hours later, it doubled in volume and started to push against the lid. I decided to transfer it to a glazed ceramic bowl. Then I decided to form it into a ball of firm sourdough (like a lievito madre) by kneading it. This is where I encountered the problem. I touched it with my dry hand and tried to perform a few folds, and the new starter just clung to my fingers. Despite me keeping on trying to fold and knead it, the new starter would not come off my fingers. I was able to lift it clean off the bowl a few times, but that was all. The strands of the new starter just would not come unstuck from my fingers or the bowl.
I have had no such sticky problems working with 65%-hydration sourdoughs (to make baguettes) that uses 20% starter. Why is this problem happening with this new starter that is also 65%-hydration?
What is left in the bowl now is less than 101g.