Hi Deeana, it sounds like warmer temperatures may be playing a part in your more active starter and dough. Your instinct to increase the feeding amount is a good one. I would try feeding 1:5:5 (starter:water:flour, by weight), and see if that helps. And don't worry, you don't have to use up more flour, since you will be reducing the percentage of starter as compared to water/flour you're feeding. For example, a 1:5:5 feeding with our starter routine would look like this: 23g starter + 113g water + 113g AP flour. As far as the dough goes, try mixing your dough with cooler water (70°F). Our article on desired dough temperature can help you determine the optimum water temperature to use in order to get more consistent results. 

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