Hi JC, it sounds like you might want to reduce your hydration slightly or add more flour. Recipes that call for liquid starter assume a 100% hydration, equal parts flour and water by weight. Once the dough in this recipe is mixed and kneaded, it should be just slightly tacky to the dough. It should have enough strength to be formed into a boule, baguette, etc. You may also consider using a higher-protein flour like our bread flour or even our High-Gluten Flour for extra strength. We hope that helps! Kye@KAF

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