Reducing acid load in starter (warmer weather)
Now that the temperatures are getting warmer, I noticed my starter is becoming more acidic. The starter has been maintained in a proofer @ 76F, but the ambient temps are getting warmer than that. For the entire winter months I fed twice a day; 1:3:5 with AP flour.
My goal is to maintain a starter that maximizes yeast.
I dropped the hydration a little and also increased the flour a slight bite. I would prefer not to refrigerate and do not want to feed 3 times a day.
How long should it take to restore the starter’s balance back to favor the yeast?
Looking for ideas and a better understanding.