I've been using my Calmodoli starter for a couple of weeks now & have been following your prep procedure. Based on your video, I can see that you are proofing your fed starter @ 80 degrees. I know that there are alot of variables to consider when answering this question, but I was wondering how long does it take you to fully activate your culture at that temperature for; say; a starter that has been dormant for about a week? The reason for my question is that after about 3 hours my culture overflows from the container. It's obvious that my starter is fully activate at this point; but my real question is, is 3 hours sufficient or should I try at a lower temperature; say 75 degrees, for longer. Will it make a difference in the end result in terms of dough texture & flavor or is that developed during dough fermentation? I am doing a bulk fermentation of my completed dough for 48 hours at about 68 degrees.