Bread

I tend to mix starter, flour and then water and leave for about 45-60 mins. Then add salt (often as a salt solution) and then keep adding more water but gradually.

If I add too much water the dough becomes slippery and slimy. I will let that liquid puddle on the counter and knead the rest of the dough until it starts to feel less slippery, I’ll then roll the dough in the slop on the counter and knead that in. I am finding it easier to work a slightly dry dough and then add water than trying to recover an overly wet dough.