I need some help with my starter and starter maintenance. It’s a very slow starter- feeding it 1:4:4 (mature starter:flour:water) and keeping it at 69F it takes 12-14 hours to reach peak (doubled and leveled off-it’s never more than doubled). When I use a levain (at peak and passing the float test) in bread it takes about 7-10 hours to rise 50% in bulk fermentation at 75-80F. That seems like an outrageously long time and I think the problem lies in my starter. I’m not sure how to have a truly active starter that will begin rising immediately, or even within a few hours. Any help would be welcome!