Recently, it seems like my dough goes slack half way through the kneading process. It's really strange, because it comes on so suddenly. It goes from a tight, strong, resilient ball of dough one minute, to a slack, sticky, unworkable mess the next. It's like the gluten just disappeared.
The only change I have made recently is to the brand of flour I'm using. Previously, I had used King Arthur flours. With rising food costs, though, I decided to cut back and get the less expensive "Gold Medal" brand of whole wheat flour. Has anyone else experiences this same problem?
Just for reference, I use a stiff whole-wheat starter and no yeast.