I used starter to make a sponge yesterday and, after sitting for 24 hours, it was bubbling and ready to be made into dough earlier this afternoon. I added too much flour (didn't notice that I was using the wrong size of scoop), so had to dribble in about 3T warm water. The dough kneaded nicely (with the KA), but when it should have taken (according to the recipe) 1-1/2 to 2 hours to rise, it took 6! I made bread almost every week (although this was my first attempt at sourdough) and feel as though I know what I'm doing. Obviously, this sourdough is different than the kind of dough I am used to.
I punched it down and put it in the refrigerator. Tomorrow I will shape it and see how long it takes to rise this time.
Any idea of what the problem could be? I used about a third of white whole wheat flour rather than the bread flour, and added wheat gluten. Could this have been the problem? I'd appreciate any advice.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)