Hi Lee. While there are number of factors that could cause doughs to over ferment, letting your starter double (and ripen) and then letting your bulk ferment double won't necessarily cause that. It really depends on that final rise and how long you let that go for. Your starter (if it was nice and vigorous to begin with) will be able to handle those longer fermentation times. If you let your final proof go too long, that may cause a lower oven spring, but we have a great blog that speaks to knowing when your loaf may be ready to bake. I'll link that right here: How to tell if bread dough has risen enough

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