Teenage Mutant Ninja Starter (or total gluten destruction)
Thank you to the experts for helping us baking newbies out!
I've been baking with a rye starter for about a year but recently ran out of rye flour and started to use just normal bread flour. However, once I changed flour types my starter turned into a completely different beast. It used to be thicker and spongey with rye flour but after a few weeks the bread flour would turn into a pancake batter consistency and has amped up the sourness of the starter by 2-3x. It also develops a black hooch very quickly. It just seems this starter has become hyper active.
At first, the bread that I baked with it turned out fine. However, the last time I baked with it using the same recipe and doing everything to the tee, the entire bread dough came out very liquefied after the second proof. It had no structure and was more of a wet ciabatta-like dough consistency.
My recipe is from Josey Baker Bread so it is a little on the wet side. Everything was fine consistency-wise until after the second proof and it just turned out so bad.
Can anyone explain what might be happening? Can starter turn to the dark side? Do I just need to get a new starter?
PS: I did put it on an aggressive feeding schedule at one point and fed it a lot over a couple of days but that never seemed to create this monster when I would do it with rye flour.