Hi there, you're absolutely correct that a mature liquid (100% hydration) levain will look exactly like your mature liquid (100% hydration) sourdough starter. If you're starter is very active and healthy, you may not need the extra revival feedings. In order to slow down the overnight fermentation you could try using cool water. Another option would be to make the levain the afternoon before you plan to bake with it, and then stick it in the refrigerator until you go to bed. This will get it off to a slow start and may help it last through the night, so that it's ripe and ready when you mix the dough. Barb@KAF

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