I follow the sourdough process in the book. Everything always goes well until that last instruction before the “shaping” stage of most recipes when the directions say, let rise until double.
It’s happened several times that it just doesn’t double.
To be clear, there are bubbles in there. It rises a little. maybe to about 3 cups.
Something that happens ALL the time is that the whole thing goes liquified by the time i get to this step. It’s very, VERY sticky. I add flour (but don’t want to overdue it) to knead. Then I put it in my quart measuring cup…..let it go…..it doesn’t rise. I say, “well, what they heck!”....and dump it out onto the counter anyway….and it’s like a slow molasses mess. Totally runny. Nice soury flavor, though. But not workable.
Is there something in the stickiness/water/liquid-ness that prevents it from rising until doubled in that final step before the shaping. Even if it DID rise to 4 cups….I couldn’t shape it because it’s liquidy, sticky…..blah…..
This last “rise to double” is usually my downfall. I rarely get past this point….. :(