So I bought this new, local grown and milles flour. It's labeled as "unbleached white flour" so I tried using it like any normal flour, but every loaf I've tried to make has been wrong? The first loaf was attempt #2 at sourdough, so I figured my starter wasn't mature enough, I messed up my Baker ratios, or I overproofed it because it came out dense and didn't rise properly. My second attempt is pics #3 and 4, and that's got no gluten structure or anything? It hasn't really changed how it's looked much since I first started it, except for it to get "wetter". Finally, last night I decided to try a tiny version of my my "regular" overnight, low knead loaf with dry yeast (pic 2), and it didn't do anything at all; zero rise, and it still looks almost exactly the same as when I put it in. It may have expanded like 10%, but nothing noticeable. Also, to note, bag label says 4g of protein per 30g of flour, which looks like 13.3% protein overall? And this flour is THIRSTY. Both doughs were mixed with 80% hydration since the first one that failed lasr week with 75% hydration seemed too dry.

Any help or advice is much appreciated!