My starter was very cooperative for ages, but recently has changed personalities. It used to reach max height in around 12 hours and float for another 4-5 hours, regularly. That was with a 1:2:2 feeding. Now, it rises and begins to deflate within 6 hours, even with a 1:3:3 feeding. Moreover, it only floats for a minute at most before sinking. Has anyone else had this experience? And what did you do? I am beginning to suspect that the air in my kitchen may be bad, which fills me with dread.
Thanks.
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How does it perform when baking? It sounds like, to me, that the yeast proportion of your starter has increased. Which is not necessarily a bad thing. Just some adjustments to your proofing times. Maybe utilize retarding in the fridge to slow it down to develop flavor.
Where do you live? It really could just be that the temperature in the kitchen has increased and your starter is rising quicker than it used to. I don't think that should be much of a problem. If you feed your starter with colder water, it might go back to reaching its max height at 12 hours. But I personally love when my starter doubles in size in 3-4 hours; it tells me that it's strong and healthy. Happy baking!
Grant