Sudden surge in starter activity ?
Hi everyone, this is my first time posting here, I just successfully built my starter a few months ago and it had been pretty consistent and predictable, until my most recent bake where it became super active, tripling in size in 9 hours after feeding. I was excited for the possibility of a nice open crumb but what I ended up with was dough that kept doubling in size even when it went into the refrigerator (5 C / 41 F) for retarding.
Image shows the growth of the dough from inoculation till before it was baked. Last two images are before and after it went into the fridge.
I was really surprised the dough grew so much in the fridge! Overall this loaf was not that bad, but it was definitely overproofed when it went into the oven:
Has anyone experienced this sudden increase in their starters before?
Any tips or advice how/if I should recalibrate my feeding process or baking times?
Would appreciate any help!
My Current Process
At the moment I keep my starter in the fridge for most of the week, 2 days before baking, I do a 15g starter 37g AP flour, 13g rye flour and 50g water. Then I do my usual feeding of 7.5g mature starter, 37g all purpose flour, 13g rye flour and 50g water until I'm ready to bake. This usually takes 8 hours to reach its peak.
I do about 3 hour autolyse before I add the starter. Then a 3 hour bulk fermentation at room temperature (29 ~ 32 C / 84 ~ 89 F) before putting it in the refrigerator for 9.5 hours. On any other attempt, my dough barely increases in size in the refrigerator.
This process is still WIP but it most recently yielded me this loaf: