Hi MAS, I suspect your variable results may be related to how aged the sourdough discard you used was. Not only will the age of your starter affect the time it takes for the dough to rise and ferment, but discard that has been in the fridge for an extended time tends to be quite thin in consistency because the gluten structure gradually breaks down over time. Both the thinner consistency of the starter and the slower rising could play into a dough that seemed slack and sticky after its time in the bread machine. Allowing the dough more time to rise at room temperature might be helpful if this happens again. Try giving the dough a fold or two at room temperature with flour on the table, which should also help make the dough more manageable. Look for the dough to become airier in texture and rising well as a good sign that it is ready to shape. 

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