Sourdough and Starters

Rapid development in new "Hamelman" rye starter.

Is it normal for my sourdough starter reaching peak too fast?

Help! Bread falls flat after international move

Uneven surface after proofing

Mature starter gone flat - how do I get it sour?

Hamelman's Vermont sourdough - always a good basic loaf [fixed repost]

White interior on loaf - is this mould?

Some pictures. Some questions. Some help needed!

oven spring

I totally forgot my dough during the bulk fermentation....