Hi Val, congratulations on the vigor of your sourdough starters! Vigor is always a good thing, but you may find you get a little more flavor if you're able to slow down fermentation. Try using cold water when feeding your starter and see if this gives you a longer window, and shoot for the 8 hour fermentation time. If need be, you can certainly refrigerate your starter to slow it down, but you'll need to adjust your water temperature a bit when mixing the dough to adjust for the colder starter. Barb

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