Sourdough from active starter won’t rise! Gluten won’t develop even after hours of folding, what is wrong??
My house is freezing so I had placed the leaven + AP flour + water in the oven w the light on to Autolyse..left it for a few hours and it doubled. Then tried folding it over the course of a few hours but the dough is still shaggy, not stetchy and sticky like it normally is. I can’t even shape it! Is this a temperature, type of flour, or timing problem? Ahhh..