Ok.......what happened here?
: That’s a great problem to have. It means your starter is very active, but it was probably ready like one or two hours ago. If it’s overflowing, you’re using too small of a vessel—when a starter is ready it can almost double in size.: You’re really looking for the appearance of bubbles and smell. Bubbles are evidence of yeast activity and smell is evidence of bacterial activity, right? Sourdough starter is wild yeast and bacteria.
If they're able to do that, and you put them in a dough and let it leaven to the same rate, then when we put that bread in the oven it's going to have enough CO2 to create the pockets everybody wants and make a nice, fluffy bread.: In order to make really good bread, the dough is usually going to be a little bit tricky to handle. It might feel wet, but don't let that deter you.
If your starter is really ripe and ready—we're talking like 80°F the whole time—and you put it into your dough, mix it, and let it sit and give it your folds or whatever you're going to do, it should take around four to five hours for the bulk fermentation. Maybe three hours if it’sraring to go and you put in a lot of starter . After you shape the dough, it’ll take another couple hours.
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