Hi there! After mixing my starter, flour, and water vigorously (by hand) in the first step and leaving it out for 4 hrs, my dough rose quite a bit! (maybe more than doubled in size). Is this normal? I then had extreme difficulty getting the 2 cups of flour incorporated into the dough after taking it out of the fridge the next day. Not only could I not get all the flour incorporated but it was so dry I had to knead for almost 30 min by hand to get one cohesive unit, and it is definitely not satiny and is not easy to stretch. I'm afraid I over-kneaded but I wouldn't have been able to get any flour in otherwise. It's resting on the counter now and I'll proceed with the recipe but I'm wondering if my dough is doomed? And where did I go wrong!? Any advice would help. Thank you so much and really looking forward to hearing back!

• Reply