My starters were going strong in my warm cabinet until the weather cooled. I ran out of my malted bread flour/yecora rojo I used to feed and used AP/yecora for a week to no avail. I bought a big proofer and put everyone in there at 78F and then they were rising and falling too fast. Now I have my regular feeding flours and after reading up on this a bit I think I need to use a 1:1:1 feeding to restore my babies. Am I on the right track?
As right as it can be. Just keep an eye on it till it's normal. Enjoy!
If you find that you starter(s) are peaking too quickly consider doing a higher ratio feeding to extend the time that it takes to reach peak before you either refrigerate the starter or feed it again. Doing a higher ratio starter also has the benefit of reducing the acidity of the starter a bit more than a smaller ratio feed. I know that my starter is quite healthy and active enough to bake with when a 1:2:2 feed of bread flour in 82°F proofer allows the starter to triple in six hours.
Benny