Just wondering how thick and how strong the strands of gluten should be once the starter is established? My starter finally doubled in volume and was bubbly on day 12...that was a couple of weeks ago. I've been feeding it twice a day and it's on the counter because I've been wanting to try more recipes. The starter mostly doubled after a few hours, but then settled a little - it was fairly loose in consistency. I've tried two loaves of the yeast-free sourdough and while the flavour was great, it didn't rise much. A few days ago I ran out of unbleached flour so used regular and the starter seemed to really respond. It actually more than doubled in volume and it never settled back down - it really holds shape. When I stir it down there are long strands of gluten and it's very thick. I've finally got time to try a loaf with this thicker version in the next couple of days, but I'm just curious is this is what it should be like or should it be thinner and with less strands?

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