Alright, I have read all the comments and can only assume that my starter is to blame. I have tried this recipe three times and the first time, they needed up a little flat so I figured maybe I needed to add some more starter so I tried again and added 65g of starter vs the 40g called for. At 12 hours, I had little to no rise so I placed it my oven and used the proof setting to help give it a boost. At 80 degrees Fahrenheit I figured a few hours should be enough. However after 5 hours I only had about a half inch over the original amount of dough with lots of big bubbles on top. So I figured I would shape and finish in the fridge but when I opened the container it was a sticky soup, couldn’t hold any shape and was very pungent. So I guessed it over fermented even though it never actually really rose. I dumped it and tried again with the same effect. My starter is fairly new but is rising consistently, I feed it every 12 hours and it has never been in the fridge. I’m lost. Help!

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