Help, I added too much leaven. How do I fix?
Hello! This is my first time making sourdough and I'm making Tartine's country loaf. I received a lively starter just a few days ago and I made the leaven last night. This morning, it was doubled in size and passed the float test. In my just gotten out of bed state, I forgot the step where I'm supposed to measure out 200g of leaven and used the entire thing! The leaven was made with 1 Tbsp starter, 200g water, and 200g 50/50 white and whole wheat flour mix. The dough is now almost done autolysing.
What should I do? Should I shorten fermentation times and keep an eye on it or is it a goner? Is it going to be a super sour loaf? Advice? I can't believe I messed up already. Thank you.