Quick help needed once again...
I made the following pre-ferment last night:
50g mature 100% hydration sourdough starter
This morning, after about 9 hours, it passed the float test, however I wasn't ready to make the dough yet. 3 hours later, so after 12 hours of fermentation, I was ready to make the dough, but now the pre-ferment seemed more liquid and thin. I tried a float test and it sinks. What can I do to save it in a shorter time? I want to make the dough today and don't have time to wait another 10 hours. Also, why would this have happened?