Starter seems ready

Been nursing 3 new starters for almost 3 weeks now and at least one seems like its reaching a goos maturity level. This was a quick test bake to evaluate proofing times and although the crumb appears to have developed nicely i sti have a bit of work in determining optimal proofing times. Last week i clearly overproofed and therefore decided to try the other end of the spectrum (a really short final ... Ie 45 minutes as opposed to 2 hours). As much as i love the fact that spurdough crumb, at least in my experience seems to comply mkre often than commercial yeast I am still trying to come to terms with the massive flavor masking of the acids in this bread ... Where oh where are those delicious wheat tones ? This particular bake was done with 20% starter at 100% hydration for final hydration of 73%. Still not game enough to use imported flour and so, resorting to king arthur AP (maybe after a few more experiments we'll try some t65)