I had the same problem so many times ! FInally i realized that you need a steady temperature (ideally around 23 to 25c), and for me what worked the best is to feed 1-2-2 (1 starter, 2 flour, 2 water) the night before, then in the morning i do the opposite : .5 -1-1 (exemple 50g starter, 100g flour, 100g water). Otherwise if i was feeding the night before, it was too advanced in the morning, and if i fed in the morning, took to long before i can start m bread. And i also switched to recipes with 70% hydratation to really learn the techniques before going with a higher hydratation.

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