Sourdough and Starters

My sourdough starter is rising faster than instant yeast, normal?

Noob tackles moist 90% hydration

Smaller Levain = More Sour Bread - WHY?

Rapid development in new "Hamelman" rye starter.

Is it normal for my sourdough starter reaching peak too fast?

Help! Bread falls flat after international move

Uneven surface after proofing

Mature starter gone flat - how do I get it sour?

Hamelman's Vermont sourdough - always a good basic loaf [fixed repost]

White interior on loaf - is this mould?