Help with very active sourdough starter
I've been following S J Ross' sourdough baking 101,and am amazed at the activity my starter has achieved after 24hrs.
It's June 27th 2010,I live in Cairns Qld.Australia and the daytime temp. is about 27 deg C (80 deg F).I combined 1cup of light rye flour with 1 cup of lukewarm water and placed it in a glass jar.It doubled in size within 24hrs.I removed half of the initial mix,then added 1/2 cup of light rye flour and 1/2 cup of lukewarm water.I had to place this new mix into a larger jar for fear of an explosion in the kitchen!!!!! 6hrs into the first 'feed',and it's doubled in size and very frothy,in fact full of bubbles throughout.What I want to know is can I use my starter now without refrigeration,or do I have feed again and then refrigerate,to be able to use successfully?