Newb here. I've been trying, and failing for some time to create a decent loaf of sourdough bread. But I have managed, for the past 9 months, to keep and feed my starter.
It has been living in the icebox for about 3 weeks, but I want to try baking again this Saturday, so Wednesday morning, I took 4oz of my starter (always a 50/50 mix, flour and water) out, and feed it 4oz/4oz. Wednesday evening, it had a considerable amount of hootch on it, and was very thin. This is my normal reaction I get, so I figured it needed more food.
Now we're at Thursday morning, and I feed the whole mess, (the original 4oz, plus yesterdays 4oz/4oz feeding) another 6oz/6oz.
About 2 hours later, I noticed it has doubled already! (I wish I'd taken a picture of it earlier.)
This is 2 hours after Thursday mornings feeding.
Notice, it's below the curve, or "shoulder" of the bottle. Less than an hour later:
It's well over the curve.
But it's already collapsed:
This all happened in less than 4 hours in a 74f kitchen.
I suppose this is good, but are there things I should be watching for, like greatly reduced dough development time? I believe my last few tries came out way over proofed, because I was waiting, folding, etc about 8 hours after initially creating the dough. If my starter is this fast, should it be going from dough to over in more like 4 hours?
Or, have I done something horribly wrong, and my starter is something other than sourdough? It smells yeasty, nice and pleasant, not off-putting, or sour. (I'd prefer the breads on the sour side..)