Is there such a thing as too strong a starter?
I finally have a starter that I'm letting get strong enough to keep and use. It's 100% hydration, fed with King Arthur AP flour and spring water at a 1:1:1 ratio. Currently it's doubling in 16-20 hours, and I'm continuing to feed it as it gains in strength. I expect it to get up to doubling in 8 hours in the next few days. Maybe that's not a reasonable expectation, but I'm sure I'll see shortly! The question is, (maybe 2 questions) is there such a thing as allowing a starter to stay at room temperature, get fed as it doubles, and have it wind up "too strong"? Will it stabilize at some doubling time? My observation is that a 100% dough made with KAF AP will collapse shortly after doubling. Maggie Glezer's French Mother, at 50% hydration, she says can quadruple at 8 hours. At that point it's strong enough to refrigerate. Thanks for the help!