Could it be that your starter is very active, and so you need to only let it rise the first time for fewer hours? Or, alternatively, use less starter?
I have to say I’ve never had a loaf that looks as pretty as the ones people post on here, and rarely had a white only dough that holds its shape without a tin.
I nearly always add things and often use a mixture of flours.
I have to say I’ve never had a loaf that looks as pretty as the ones people post on here, and rarely had a white only dough that holds its shape without a tin.
I nearly always add things and often use a mixture of flours.