How to fix a proteolytic starter? Help
First time posting on here. Like many i've got into baking to the point of obsession over lockdown. Things were generally getting better and better but my last 4 batches of dough have got significantly worse and I've noticed that my starter has become proteolytic.
I maintain a twice daily feeding schedule but i've been messing around mixing up flours and flour types for experimentation and it's all gone wrong from there.
Recently I've been keeping my starter in a makeshift fermentation chamber at 26c (around 80f) to try and maximise consistency and produce better bread. The irony is not lost on me.
Anyway its a 100% white liquid starter (gilchester organics flour) fed twice daily at a 1:4:4 ratio and recently i've noticed that it seems to be proteolytic before it even peaks, I definitely had a couple of late feedings in a row last week but am surprised its deteriorated that quickly especially at that feeding ratio.
I'm trying to find sources on how to nurse it back to health without having to make it a stiff starter or add pineapple juice or the like. It's been 3 days so far off really consistent feedings and it hasn't got much better. Doubling to tripling within 6 hours but no gluten network to be seen.
The smell is nice, not overly acidic, fermentation seems to be consistent but the starter consistency is closer to slime than it is cohesive.
Any ideas would be great.
p.s. will upload pics and or video at next feeding as well if that helps.