So I think my starter is in good shape. Always very bubbly when feeding in prep for making bread however my dough never seems to keep it's shape after proofing. Sometimes as soon as I turn it out of the banneton it begins to collapse or flow or when I try to slice it with my lame it collapse. The slice I make are never more than scars on the top of the loaf, the bread certainly doesn't expand. What might I be doing wrong? I don't hand knead, I use my kitchenaid stand mixer for 10-15 minutes on level 3.

• Reply