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Current state of the dough I followed this recipe and did the stretch and fold three times according to the timings, just that my dough wasn't round enough at the end of the third time. I then left the dough at room temperature for 10h because I left home and when I returned, I got this wet dough with a few bubbles... Not sure how to troubleshoot this, and I'm leaving it in the fridge for now.

Any advice would be much appreciated!

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    What was your recipe? If the percent of sourdough starter was high, then the whole thing might have turned into starter. You can still use it to bake a massive loaf of bread. – aris May 5 at 18:50
  • To me it looks like the dough is overhydrated (rather than overfermentation being the main problem). Also I can't tell if your starter is actually active. The level of fermentation does not look impressive (after 10 hours at room I would expect many more and larger bubbles). Assuming your starter is actually active, you could add flour to bring the hydration down to a manageable level, and basically start over from that point. – aris May 6 at 0:49
  • Thanks for your advice Aris! Hmm do I just add flour by 'feel'? – Colin Hong May 6 at 1:48
  • Yeah, I would add flour little by little until it feels manageable and similar to what you see in the video tutorials. Don't sweat it. If you add too much flour, then you can always add a bit more water. The important thing though is that your starter sourdough culture is actually working. If you have doubts about it, put in some instant yeast. Also don't forget to put in a bit of salt to go with the flour. – aris May 6 at 23:01

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