Why do I need an hour of kneading?
Hi all, I am new to sourdough (after a lot of "cheating" with the bread machine), and I love it but for the teensy tiny detail that is exhausting me. Every recipe I find goes "10 minutes approx of kneading", but to get anything even vaguely related to a stretchy (let alone windowpane) dough it takes me like an hour and I'm exhausted. It could be the flour/water ratio, but this has happened to me with different recipes, or the flour /starter I use, but it also happened to me during the course I took while we were all use the same. I don't know if I am using a wrong technique, the descriptions are usually a but puzzling to me, but on YouTube I have seen people kneading 10 different ways so probably my rough technique should not be the cause. I am starting to think I am too weak (I am a very small human being, being a 1.5m and 43kg and not athletic). Maybe is something else?? I end up adding too much flour on the process of kneading purely because of the time I spend at it, although it doest feel like a problem. Any help would be welcomed because I am feeling defeated and ready to give up :(