Starter is very active but dough will simply NOT rise
I've been struggling to make a 20% WW/80% AP flour sourdough with 20% levain for the past couple weeks. My starter is very active, very strong in consistency. This pic is old, right now it almost triples in volume and it's fed thrice a day with organic all-purpose flour+organic whole wheat flour (10%). Here is the thing: I live in a place that reaches 32°C EASILY through the day. It's hot as hell in here. Also very humid. I have tried dough hydrations from 70% up to 80%, the results stay the same: Dough takes more than 8 hours to double in size. 8 FREAKING HOURS... The flour I've got is not the best in quality so it starts to weaken and break down at about 6,5!! What is happening??? How can that be?? Super hot climate, very active starter, but no rise at all?? I know, I know, I should just increase the seed amout, but I want to know how it is possible to happen what is happening. I SHOULD NOT need to to do that. You guys, does anyone have a clue about what is going on? I can't accept that I just need to put more starter in my recipes. At this temperature, with a thriving starter, that shouldn't be necessary. I've seen bakers from milder climates take less starter in order to control a too fast speed of fermentation... Just a note: I've also tried other flour combinations in recipes but they all go down the same road.