I tried replacing the yeast for sourdough starter but the dough had no structure, it wasn't stretchy at all. What did I do wrong?
I usually make 1.5 this recipe (because it yields bigger pies), so my usual quantities are:

375 grams flour
1/8 + 1/16 tsp yeast
1 tsp sugar
1 3/4 tbsp salt
277.5 g water

I omitted the yeast and added 180g fed starter, so I removed 90g of water and 90g flour.

Your article mentioned that I should increase the fermentation time so I left it 24hrs at room temperature and then 24hrs in the fridge. I then took it out of the fridge and left it at room temp for 2 hrs.

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