My sourdough has been doing ok but I have a cold kitchen and the fermentation takes forever. I started using Jeffrey Hamelman's formula for desired dough temperature (DDT). After mixing, the dough is a perfect 78-80 F and finishes in 3-4 hours, which I think is a better time for a milder sourdough. https://www.kingarthurflour.com/professional/dough-temperatures.html I use a DDT of 78-80 and a friction factor of 5 (for kneading by hand). My water temp turns out to be about 110 F and the end temperature is spot on.