Hi there Barb. Thanks so much for responding! I live in southeastern VA, so very low altitude, milder winters, hot summers. I’ve been trying different things to help it slow down a bit, including popping in the freezer for 20 min before doing a cold retard overnight, because even though my fridge is below 40°F (usually around 36°), that seems to be when it’s over fermenting. The other thing I’m doing is shaping when it is between 25% and 50% during bulk ferment. Those things combined have helped, along with using a smaller amount of starter. Anyway, I will keep doing higher ratio feedings, as you suggested, and using colder temps. I suppose a super robust starter is better than a weak one. Thank you very much!

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