Advice - Starter too active
Sorry if I' repeating a thread, did have a look but some of them are a little too different for me to gauge anything useful.
So the issue is my starter appears to be peaking quite quickly for my liking - something like 8-12 hours but ideally due to my life schedule I would prefer it to maybe start peaking a little closer to 20-24 hours so I can feed it one night and bake with it the next after work. Though it peaks in 8-12 hours it doesn't appear to fall for a long time - almost another 4-6 hours.
Ideally I would like to keep it at a 100% hydration as most online recipes usually use a 100% starter so it kind of negates any complications when baking with it.
So far I've mostly been playing with the ratio of starter to feed. Started around early Dec 21' with a 1:1:1, quickly progressed to a 1:2:2, then a 1:4:4 to a 1:5:5.
At the minute I'm on:
20g leftover starter
90g Whole-wheat
10g Dark Rye
100g Water 27c
Then put into a proofer @ 21c
I would love it if any more experienced bakers have any input on how to slow it down slightly?