"if your starter was overly acidic, it could have actually destroyed the gluten" Hi, PJH. Do you know what range of acidity would be normal for starter, and what would be safe/appropriate maximum and minimum? I have a variety of Hydrion indicator papers with resolutions of 0.2 to 0.1 pH units across the range of substances ordinarily encountered in a kitchen. No, sorry, Meffy, I don't know. But you could email jeffrey.hamelman@kingarthurflour.com. He's our master baker and a sourdough expert, and I'm betting he could tell you what that Hydrion indicator should read. Or, anyone else chime in here who likes - can you help Meffy with a number here? PJH

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