Sourdough and Starters

Hi from Paris... and help with possible overproofing?

Early process question

6 hour ferment causing slack dough

Good proofing but flat sourdough

Can you help troubleshoot this?

Storing SD bread for softness and flavor

Gummy spots

No matter what I do, when I form a ball with my dough, the bottom of it opens up. Why?

Starter taking 16 hours to double ...

Ardent Mills Dark Rye Flour - Too Dry?