Hi there,
In your bog you state " Once you gain confidence that your starter is vigorous, you can move its "get ready" feeding to the evening, knowing your starter will be ripe next morning to mix into your dough."
I am trying to shift my sourdough starter from two feedings per day to one, and to have it become ripe in the morning. I have reduced my starter to 2g starter, 25g. of KA white flour and 25g. of water. I refresh at 9:00 a.m. But 24 hours later it is over ripe. I keep it in a relatively cool spot. How can I get this timing right?

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