!!! Dough liquifies? (also, new)
I have a dough that magically liquifies.
I've made lots of the bread in the past, and was semi experimenting with a recipe - I was trying it using some of my sourdough starter instead of commercial yeast.
The dough initally came together as any other dough, though a bit on the sticky side. I completely expected it to take extra long to rise, which I didn't mind at all. I let it go for 2-ish hours.
But instead of rising in any way, or even just remaining the same, the dough had become a thick, sticky batter. I assumed I had not added enough flour, so I kneaded in more until it came back to a slightly sticky tackiness, then left it again.
And it liquified again.
I feel like I'm losing my mind, and I can't find a clue anywhere why this might be happening. So far I've added 3 cups of flour, and am on the brink of throwing it out sheerly out of frustration, but I really don't want to waste it.
PS: Apologies if this is in the wrong section, I am new to the site.