You have to take into account the amount of water you are using, different types of flour absorb different amounts of water. The second critical factor that I've found is temperature, I live in a hot country usually above 27 degrees celsius. If you follow a recipe that has a long bulk fermentation outside of the fridge this will result in an overfermentation of you dough. In my case I had to adjust both water content to slow fermentation and the entire process since I mix in the starter takes 4h total (including shaping) before placing it in the fridge for 12h. Most sourdough recipes 20-25 degrees celsius as their average temperature and this minute difference can stretch the proofing time for many hours.

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