We're sorry to hear that you had some trouble with this recipe! Was the dough always very slack, or did it become overly sticky as the dough fermented? It sounds like maybe the dough over-proofed which can cause the gluten structure to break down the longer the dough ferments, making the dough become more and more sticky the longer it's resting. If the dough is the correct consistency but just isn't rising well, the starter could have needed to be fed more recently or the dough could have just needed a less drafty spot. We hope this can help for future baking adventures! 

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