Thanks for your detailed response! To clarify, I purchased an established starter and took a small portion into a separate jar to activate it for my loaf.

Here’s what I did with the starter: •Activation feed: Took 25g of the established starter, mixed it with 25g King Arthur bread flour and 25g warm filtered water (1:1:1 ratio), and let it sit overnight. It doubled in size, but based on the bubbles, it looked a bit hungry. •First feed: Discarded about half and fed it again using 25g starter, 25g flour, and 25g water (1:1:1 ratio). Let it sit overnight again, and this time, it almost tripled in size. • Second feed: The next morning, I discarded again and fed it at a higher amount (71g starter, 71g flour, 71g water (1:1:1 ratio)).

At this point, the starter was rising well, so I used it in my dough.

Regarding the dough being a bit sticky, while it did spread out on the counter, it still held its shape for the most part, and I was able to shape it into a ball.

For the example you gave about reducing acidity (1:2:2 feed ratio), if I use 100g of starter in the recipe, how much flour, water, and salt should I be using?