Even though you are a self-proclaimed beginner bread-maker, it sounds like your baking instincts are right on track--the dough should be slightly tacky but not stick-to-your-fingers sticky. Some sourdough starters are more "loose" due to their feeding ratios, so you may need to compensate for this when using it in a recipe by adding extra flour, one tablespoon at a time. Don't be afraid to work with the dough until it reaches the proper consistency (should feel soft and tender and feel almost like a post-it note being pulled off the tips of your fingers when the dough has come together). You're right that over-working the dough can lead to bread that is more tough, but you have to exceed 10 minutes of kneading for this to become a real problem with most sourdough recipes. See how your first round of bread comes out and then make some adjustments next time to see which techniques give you the loaf you are looking for. Good luck and happy baking! --Kye@KAF

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