Yes, Randy, it could be your starter was more hydrated than the hydration level of the dough you make when following the recipe, and that extra liquid may have tipped it over into unworkable. And yeah - your broken hand probably didn't help with the whole process, either! I'd say try it again, perhaps without the sourdough starter at first, to see what the dough should look like; then, when you make them again, add the starter, and enough additional flour to replicate that original texture. Good luck - hope the healing is going well. :) PJH

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