I live in the united Arab emirates where it's very hot in the summer and temperatures could easily go up to 118 degrees Fahrenheit. I tried to do the baguette with the sourdough starter only without any yeast and followed the rest of the measurements exactly but the dough came out runny and couldn't take a ball shape after adding 5 cups of flour so I added an extra 1/2 cup hoping the dough would hold itself a little bit more. The final dough came out stick, slightly runny and couldn't really hold a ball shape like yours in the above picture. I placed the dough in an air-conditioned room and set the temperature at 70 degrees Fahrenheit and left it to ferment for like 36 hours. The dough didn't rise a lot but I still shaped the baguettes and I will wait for 1 1/2 hours before I put it in the oven. So my question is did I act correct or did I mess the whole thing? Please advise on the right way to do the baguette with the sourdough starter only and in such a hot weather. Thank you and Best Regards,

• Reply