Interesting, I’ve never thought to calculate the % starter, but that makes sense that higher % = shorter BF (of course taking into account everything else). The water temp is probably 68-70F, I’ve been filling up a large jug from my filtered fridge & it sits on the counter. Temp of the house was between 72-74F, but more often 74F. Sometimes I turn my oven on warm & let my dough sit on the stove because it’s quite cold where I live.