>>16077172
I really appreciate the input, and if I try again, I might try your recipe.
I'm still discouraged though.
You're one of hundreds (thousands?) sharing their recipe/technique on the internet.
And I appreciate that.
But every attempt I've made has been based on something that works for someone else, but just doesn't work for me.
Super simple example: Most sourdough starter instructions say to start with 1:1 for the flour to water ratio, by weight.
That just can't be right. When I do that, I get play-dough, but everybody else gets something a little thicker than pancake batter.
When you say 2:1 for feeding, I'm guessing you mean 2 parts water to 1 part flour by weight?
I'm using bottled spring water, a proofing basket, all-purpose flour with gluten added (2 tablespoons per loaf), and a silicon sheet for working the dough.
My best present guess is that the dough gets over-fermented, even though it never rises, and I just don't know how that could happen.
And if 2 hours at 90 is getting me over-proofed, it's hard to imagine 12 hours at room temp isn't going to do the same.
Despite my frustration, I really do appreciate the effort. Thanks.