Hi Matt, did you use our Bread Flour for this recipe? If you happened to substitute another brand of bread flour or used our Unbleached All-Purpose Flour, this could have contributed to your difficulties. Room temperature also plays a very important part in the proper fermentation of this dough, so if your home happens to be much cooler than the 72°F recommended, this might explain the initial lack of rise. It's promising that the dough started to rise once you put it in a warmer environment, but this is where the lower protein flour might have come into play; a lower protein flour won't absorb as much liquid and could definitely contribute to a wetter, stickier dough. Is your starter doubling consistently within about 6-8 hours after you feed it? Some starters begin a bit more sluggishly than that, so it's helpful to see at least that activity level before attempting a recipe like this. For more help troubleshooting this recipe, please don't hesitate to call our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253).

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