
WHY DOES MY DOUGH ALWAYS TURN OUT LIKE THIS?
My starter was equal parts water and flour for 10 days and from day 6 feeding it 2x a day.
I did 500g bread flour, 50dl starter, and 350dl water and then another one with 700dl flour, 100dl flour and 300dl water AND BOTH TIMES I CANT DO STRETCH AND FOLDS, THE FIRST (pic above) IS TOO WET AND THE ORHER ONE IS TOO DRY NO MATTER HOW MUCH I TRIED FIXING IT IT KEPT STICKING TO MY FINGERS
Idk if it’s relevant but I used wheat flour too.