Good morning PJ. Enjoyed your blog post and no fuss sourdough which I was eager to try. I need serious help though. Followed the recipe to the letter, starter was bubbly a little more on the runny side than the thick side but not neglected nor fed in the last 4 days. Did that Tuesday, Wednesday midday the dough hadn’t risen at all so I waited till Thursday morning by which time the dough was very runny. I contacted King Arthur who suggested adding more flour which I did. I let it proof overnight. Again it did not rise but after reading your blog, as suggested by King Arthur I decided to stretch and fold a couple of times, without any extra flour it was sticky but not too much that I couldn’t stretch and fold. And put it in a GF tin as described by you and covered it. That was Friday yesterday at 2 pm. The dough still hasn’t risen, the temp has been between 65 and 72f. The dough is a little runnier that it was yesterday at 2 but not so wet that it sticks to your finger if you touch it. What do you suggest I do? Through it out? Wait longer? Do something to it? Cook it anyway and see what happens? What should I do differently next time? I can’t work out how to post a photo otherwise I would.

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