Hi there -- first time posting, but I've often consulted the fresh loaf for advice -- it seems like there's always someone who's ALREADY had my problem! :) Anyhow, I couldn't find the answer to this question, and I'm hoping some kind soul might help!
Here's my problem: My starter is alive -- TOO alive, in fact! I've been growing my sourdough starter for just about a month now. I've kept it at room temperature the whole time, and have dilligently fed it every 12 hours (I've been told it's important to let it do its thing un-refrigerated for a few months if you can, to develop the flavor fully). Ever since day 3 or so, it's been reliably rising and bubling after each feeding, and getting a nice sour smell -- I've even made some fairly nice bread with it (if I do say so myself).
Up until a day or two ago, my starter would approximately double after each feeding, over about a 12 hour period. And then something happened.
I don't know if it's the weather, some magic word I said, or what, but all of a sudden, it's like my starter is on steroids. Now when I feed it, it grows AGRESSIVELY, and FAST. After a feeding (I keep my starter at 100 percent hydration and always double its weight with each feeding), it grows like crazy, and within about 3 hours, it's tripled or quadrupled in size -- I'm afraid to go to sleep at night, for fear it will crawl out of its jar and try to smother me! By 12 hours after feeding, it's deflated quite a bit from its peak, and has a REALLY strong alcoholic smell (just like my grandmother used to smell after bingo night...).
So my question is: Is my franken-starter something I need to worry about, and if so, what should I do about it? I'm worried that growing so fast, the yeast and bacteria can't get enough food, and will starve. Should I just feed it more often? Refrigerate it for part of the day? Send it to live with my mother in Boca Raton? Help!