Hello everyone! First post here and a newbie baker but getting a bit obsessed during these weird times :D
Basically no matter what I've tried my dough goes slack after adding my starter.
I generally go around 80% hydration, 20% starter with strong white bread flower and a bit of wholemeal. I do a couple of hours autolyse, about a 6hr prove with 4-6 stretch and folds every half hour after adding the starter and salt.
After the autolyse the dough is in relatively good nick but after adding the stater, it goes more and more slack. I've done some reading and I think that my starter may be too acidic and this is affecting the gluten formation.
Most recently I tried a 111 feed using half rye and white bread flour, but Ihave tried all sorts up to a 144. Whichever I go for, the starter rises well, usually tripling after about 4hrs.
Does this make sense? If so how do I fix it!?
Thank you in advance for your wisdom