Elasticity in dough
I recently made a wild-yeast sourdough starter. At feedings I just stir it a bit, not bothering to get it smooth.
Whenever I use some of the starter (anywhere from four hours to four days after feeding), I notice that it is kind of rubbery or elastic, as if it had been kneaded. It puzzles me, because I don't do anything to develop the gluten.
Is this gluten development simply due to hydration and time?—or is there something in sourdough that stimulates it?