My starter is great. My problem is with bulk fermentation. I’m wondering if it’s is just too over processed. I like to keep a bit of old dough to mix with new starter and flour water and salt. I let it rise in the fridge overnight, sometimes two. When I bring it to room temp, it doubles in size, but the gluten structure recently has been awful. It just falls apart. Is it over fermented? I have tried to add flour to see if it can be saved but it seems hopeless. It’s not stretchy at all.

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