Underproofed / Overproofed?

Currently following this recipe for sourdough which has given me pretty good loaves: https://foodbodsourdough.com/the-process/ Only change I’ve made is adding 50g more starter and 25g more water - I find the higher hydration & boost from the extra starter has helped a lot.I’ve made 3 loaves with this alteration and they’ve all turned out pretty well, although not perfectly.