Sigh ?bulk fermentation, again
If you know what a properly fermented dough looks like ( you know, bubbly, jiggly, not dense, I've experienced it before with yeast no knead breads and sourdough spiked with a bit of yeast ) and it hasn't reached that point yet, do you just trust that it will eventually reach that point or is there a possibility that something isn't right with the starter this time around and it will never reach that point and then waiting will just result in over fermentation? Because those jiggly , bubbly doughs i've seen have only happened when there is yeast involved. Is a properly bulk fermented sourdough less bubbly, jiggly etc??