Hi Al,

Based on your question and details, I wonder if and how you are feeding your starter when you are preparing your to bake.
Not sure if this helps, but since I bake once a week or so and keep my starter in the fridge. When I am getting ready to bake, I take out what will need for the recipe an put it in a separate jar, then feed it with the same weight of 50/50 AP flour/water. So if my recipe calls for 100g of starter, I put 100g in the jar, add 50g flour & 50g water, stir it thoroughly, and then set it in a warm place (on cooler days I put it on the counter next to the range and turn on the oven).
When I do that it takes ~5 hours for the starter to double in size, and THEN I use it in my recipe.
This ensures that the starter I am using is at its maximum activity level.

Any extra goes back in the jar in the fridge.

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