I make a delicious no knead sourdough bread. At first, it came out delicious, round and pretty! It was gorgeous! Then my starter got really sticky and my breads came out still delicious but pretty flat and not what I call gorgeous! I just made SD No knead bread today and the dough was still hard to make into a ball because it was too sticky and it stuck to my basket, even though this was a new starter! It came out REALLY flat! How many grams and how often should I feed if kept in the refrigerator? I have tried both this method and also the counter method. I use KA AP and bottled water and I just sterted using my scale....though one recipe calls for half cup and not grams. I am beside myself and need help please! WHY is my dough so sticky and how much starter water and AP should I be feeding with? How often and how long should I leave out before using? How close to using do I feed? I am messing up at some point and have no idea which point! I use my LC dutch oven to bake, which I love! Thank you in advance! Oh BTW, I make Jill Winger's NK SD recipe and she uses cups and no scale. I love the recipe....when it works well!

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