Ok, I have now read all suggetions on what I think maybe my problem, either starter to weak, starter to strong, not enought starter, overkneading....I'm at my wit's end.
I feed my starter (either 2200 or 1000) and wait, I have watched it for every 15 minutes after 4 hours and tried when it was at the heigth, just before or just after.
I autolyse my flour with just the water...after 1-2-3-4-5-6 hours (tried 'm all) I fold the starter into the dough.
Quite often it looks great in the beginning, the autolysed dough feels good, gooy and none to sticky.
After I add the starter, everytime all the time, it's just down hill, he dough disintegrates and goes from strong to ever more sticky and gooey.
My recipe :
Starter 1:1:1 or 1:2:2 (and 3 or 4) starter: flour : water (flour is either splet, whole wheat rye, mix of all of the above)
Basic bread recipe flour (=100%), water (=70-80%) starter (15-20%), salt (1,5%)
So I tried 1000 gram flour, 700 gram water, 150 gram starter, 15 gram salt
Thes percentages I found on "Sourdough University by Pro Home Cooks, the Bread Code (all youtube channels) and a whole lot of others.
Anyway I tried 700 down to 400 grams flour (as I got tired of baking the slop that remained and throwing out the runny dough residues. Ofcourse with adjusted water/starter/salt amounts.
I have tried managing the temperature, well I think I tried every thing.
The result is always a dough that is sticky, gooey, almost runny, never does it hold shape (it forms a circualr blob ont he bench after the 4th fold) and never have I ended up with an airy open crumb bread.
So, I'm about to call it quits, anyone got any tips?