Did he keep trying to fix it himself every time you turned around? That sounds rough, hope it's holding up better now.

Watch out though, that doubling thing is really about the starter hitting its peak, not a rule you can set a timer to. In my kitchen at 75 degrees it peaks closer to 5 or 6 hours, and if I feed it right at 4 hours every time it never gets sour enough. Weighing it was the real game changer for me too, the timing just depends on your own starter and room.

Just slapping down some planks"... yeah, and I'm a brain surgeon.