I really need help. I posted the other day, and someone suggested my starter was too acidic and it was breaking down the gluten bonds too quickly, and this was a problem with the feeding schedule. Okay, so I spent about 4 days feeding my starter regularly every 12 hours, it became really nice and yeasty. It’s pure white flour so I know that it doesn’t rise as much but it was bubbly and smelled great. Last night, used it in a recipe I have made loads of times. A low hydration sourdough (60%), 10% starter, only white bread flour (12% protein). But it overproofed again. I did three sets of stretch and folds every 30 mins, left it on the counter to rise for two hours and then popped it in the fridge...and it is now way over proofed, at least when I do the finger poke test it just stays indented. I am pretty upset because I’m not sure what’s going wrong.