Haven’t done it right with my sourdough recently, the dough was always too sticky, not ready for bulk fermentation. I had to come up with some quick fix to make it work, maybe make focaccia instead. Today, I finally got it right and figured out why: my starter wasn’t ready. It was not at its most active condition, but I used it anyway to start the dough. No wonder the dough would never come out right.
Starter is the key, the soul for the fermentation, you can’t rush it; you can’t have a good jump with straight legs, you have to spring from deep within.
