I decided to do a three-loaf batch on a whim, and ended up mixing the dough WELL before the starter was actually ready.
The starter is also in poor shape because I’ve only been feeding it every few days because I’m busy unpacking in a new house.
I vowed to treat it right for the next week and bake properly next time
Doesn’t look too disastrous?
Just no rise, VERY dense
Doorstops? This happens to mine sometimes, so disappointing. Usually if I rush it, or over proof. I keep starter in the refrigerator mostly. Starter will be happy in the refrigerator for a couple of weeks - when you take it out to refresh, do the refresh 2 or 3 times at 12 hour intervals, it really does bounce right back, just takes a couple rounds to do that. That works better than infrequent feeding on the countertop. And you can put some in a freezer or dry it just in case, so you have backup if you kill it while you are moving