Dough loses flexibility and strength once mixed with starter and starts raising

I've watched many videos on making sourdough bread and in most of the cases it looks like the elasticity and strength of the dough is not affected by the starter.

In my case, it doesn't work like that.

I first mix flour with water and leave it for at least an hour, sometimes a couple of hours, then add the starter and leave it raise.

Once I add the starter, I leave it for about 1h before pulling the edges to the centre to make it stronger. The thing is that from that moment on, it's not that flexible like before I added the starter. What's more, if I leave it for a few hours to raise, then it's like a thick juice, so I can't create a consistent loaf. As a result, I just put it in a pyrex and once raised put it as is in the oven.

Recipe is ~600g mixed flour, 400ml water, 200gr starter.

Last but not least, it doesn't raise much once put in the oven, so no need for that cut before putting it in the oven, as it's shown in various videos.

Any ideas what's wrong?

bread sourdough

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Why is my sourdough dough not stretchy?

Your recipe is to blame. Your dough is stiff and tears because it isn't wet enough. While different types of flour do absorb different quantities of water, I think most of the issues you're experiencing are due to the ambiguousness of the recipe and instructions you're using.

What happens if I put too much starter in my dough?

By adding more starter, you've made your dough wetter. The starter is also your yeast. You've increased the amount of yeast you were supposed to use by 45%, so you're going to get a faster rise.

Why is my sourdough dough so stiff?

I feel like, more often than not, the issue is under-hydrated\u2014meaning you didn't put enough water into the dough. If your dough is too stiff, basically that means it's resistant to being blown up by the yeast. DOGU: If your hydration is low, increase it.

What happens when sourdough is Overproofed?

If your sourdough is overproofed, the natural yeast won't have any life left and the dough will not rise in the oven and it can also deflate easily as you turn it onto the baking tray or try to slash and score the top of your bread before baking.

Stop Wasting Time \u0026 Flour Maintaining A Sourdough Starter. This Strategy is Way Better

Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

Images: Pavel Danilyuk, Elina Fairytale, Andrea Piacquadio, Miriam Alonso