Cooking with Jonny69: baking bread.

[embalse]

Yeah it was a very wet dough, something like 85% hydration. Some recipes call for 100%+, but probably need longer to proof.

I've never been able to achieve 80% hydration. It's just too wet. Then again, I think a lot depends on the type of flour.

 

[embalse]

I'm debating trying to start a sourdough starter again. I gave it a go ages ago but gave up as didn't bake enough, however now with a pizza oven we eat pizza quite often and so it'd be good to start again.

Is there any real benefit to buying an old starter batch vs just making your own?

100% make your own. Then, as soon as the starter is strong, preserve a part of it through Dehydration. That way, if, for whatever reason, your starter goes bad, you can just rehydrate it, feed it, and you're good to go again.
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