Hi! I had a relatively active sourdough culture for the last 2 weeks, but then 2 days ago I’ve modified the way I feed it and it’s become extremely active. I feed it and leave it in the pantry at room temperature, and less than 2 hours later it bubbles a LOT and overflows (more than 3x the initial volume). I’ve captured this culture on whole-wheat bread flour, which is very heavy. Now I’ve modified the food mix to 1/3 whole wheat, 1/3 whole rye and 1/3 sifted organic flour. I’m wondering if this level of activity is normal, or if it can be detrimental to bread production. The smell got a bit more complex but it’s pleasant. My latest attempt at sourdough bread ended with no oven spring and a loaf that’s flatter than usual, altough it had a nice amount of bubbles and the taste was great.