I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough starter is that dough would become very active in that there seems to be a lot of fermentation already going on after only 12 hours of cold fermentation as each dough balls have doubled in size.
I wasn't sure if that's a good thing or a bad thing until today when I tried to bake one of my 3 sourdough dough balls (36 hours cold fermented). I baked the pie succesfully and since I'm not gonna bake another pie until the next day, I degassed the other dough balls and as I'm reballing it the gluten structures starts breaking down. The dough became very sticky it's simply unworkable I had to throw it away.
Has this ever happened to anyone else? What did i do wrong? The only i thing i did differently was that I feed the starter with less water to make a Tiga. I usually use my starter (100% hydration) 4 hours after feeding but this time I waited for 6 hours before I mixed it with the other ingredients. Is it possible that i have used an over-riped starter and it somehow weakened the gluten?