Hi Beth, are you making this recipe, or a different one? This particular recipe isn't extremely wet, but some sourdough recipes are, and this can definitely make folding and shaping more challenging. I often find that refrigerating the dough overnight makes it a bit more manageable, but if your loaves are spreading too much in the oven, you might want to try baking in a Dutch oven. I doubt that the consistency of your starter is the problem, since in most bread recipes the quantity of starter is fairly small. However, if you're using a liquid starter when the recipe calls for a stiff starter, this could have an impact. The most important factor when using your starter is that it is very healthy and active, and that you add it to the recipe when it's at its highest point of rising after being fed at room temperature. If your starter has been in the refrigerator for a few days or more it's definitely going to need a little reviving before you use it a bread recipe that is entirely naturally leavened (with no added yeast). Try taking it out of the refrigerator a day or two before you plan to bake with it and start feeding it twice a day at room temperature. This will help bring your starter back to full vitality and give you the best chance at a great rise and flavor in your bread. For more help troubleshooting, we'd love to talk sourdough with you on the Baker's Hotline (855-371-2253).

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