I was soo excited when i saw this recipe. Indeed my start has been sitting neglected in the back of my fridge for months and months, and was excited to start baking again. but.. i must have done something wrong. The dough turned into a horrid stick mess that never once resembled dough as much as a semi-liquid goo. I can't figure out what went wrong, except that i use a potato based starter which has considerably more liquid than flour based? Sounds like you needed more flour, Crystal. Or, if your starter was overly acidic, it could have actually destroyed the gluten... PJH

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