My sourdough starter tripled in size after I read the pH level on my meter

I was fighting with flat loaves for 3 weeks until I checked the pH of my starter with a cheap meter I had for my aquarium, it was way too acidic at 4.1 and dropping. Once I adjusted my feeding schedule to keep it around 4.8, the rise was insane. Has anyone else messed with starter pH instead of just timing the feed?

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