That is something you can control! My starter is often so very active. Recently I gave some to someone and they wrote to me "it is magical!" - always fun to try different ideas.
My kitchen temp is about 25-27C/77-80F. Last month room temp was about 21C/70F and the bread had good sourness. I'll try to reduce the starter next time about 120g and bulk proof would take more time.
Zhou clementine, my starter quadruples in 12 hours; she is very active! I want to bake with sourdough again but I still don't have the chance because I'm still busy.
5 boules I baked at Sat and Sun! They're 
Any chance you can share your recipes? It looks fantastic!
Danni3ll3,
Hello and thanks!
I always take notes about the ingredients and timetables. This time I adopted the recipe from here.
https://www.theperfectloaf.com/country-sourdough-less-levain-longer-autolyse/
I don't get the hang of high-hydration dough so reduced the hydration.
Ako
Looks like a nice loaf!
The texture is very nice but the sourness is a bit mild for me.
That is something you can control! My starter is often so very active. Recently I gave some to someone and they wrote to me "it is magical!" - always fun to try different ideas.
I used. Total flour 1000g (100g WW, 900g B)
The starter I made,
25g mature starter
50g WW flour
50g Bread flour
90g water@29C/84F
My kitchen temp is about 25-27C/77-80F. Last month room temp was about 21C/70F and the bread had good sourness. I'll try to reduce the starter next time about 120g and bulk proof would take more time.
Zhou clementine, my starter quadruples in 12 hours; she is very active! I want to bake with sourdough again but I still don't have the chance because I'm still busy.