Ever since I started making my dough with a homemade starter, I have the problem that the dough rips when I stretch it into pie shape. I've tried with several different flours (King Arthur AP, Caputo 00, Bel Aria 00, Whole Foods organic AP, ...) and I get the same result.
My typical formula:
58 - 60% water
1% 100-percent hydrated starter
salt to taste
Is it over-fermentation? Typically, I knead for 5 minutes and then let it rise 12 hours, punch down and rise for another 12 hours. Any ideas?
Thanks for your help, I appreciate anyone who has insight on this issue.