I followed these instructions before leaving on a long trip, and it worked great. I was able to reconstitute it and got a very active starter within a few days. However, my starter has a completely different character now. Its too active somehow? Not only does it rise too quickly after feeding (1:1:1) —what used to take 6 hours now takes less than three — it seems to continue activity in the cold more than it used to. I used to put the risen loaves in the fridge for 12-18 hours before baking and they rose minimally during that time. Now they continue to rise a lot overnight and its too much. Ive tried adding a greater ratio of flour and water to starter but it hasn’t had an impact yet. Any thoughts? Thank you!

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