I made a sourdough starter that I have been feeding for 1 week. Yesterday I made a basic sourdough recipe from Cultures for health. I let it “rise” overnight but it didn’t turn out very well. I lined the bowl with a cloth that had been dusted with flour but the dough soaked through the cloth and stuck. The dough itself was more like wet batter. Not wanting to call it a total disaster, I added a bit more flour and a little bit of yeast (which did nothing) and kneaded it I baked it for 20 min covered and 20 uncovered. It tasted pretty good but I think that I let it rise too long. Next time I will cut the rise time maybe in half. I also think that I need to make sure the starter is stronger.