1 week old starter still rises/bubbles very fast, but smells great! (newbie)
So, my starter is a little over a week old (9 days). I'm using tap water and an Indian chappati flour that's been premixed 50/50 - half high extraction, unbleached, finely ground durum wheat (Indian), half unbleached white flour. Originally used a local whole wheat flour to seed the starter. After getting what was apparently that initial Leuconostoc explosion, it quieted down. On the second day, I started using an acidifier as I've read about here... sometimes unbuffered vitamin c powder, and a couple times just lemon juice. I got almost bowled over by the acetone smell the third day, at which point I started feeding every 12 hours. Temperature is high 70's in the oven, or around 70 on top of the refrigerator, depending on if the oven is available. Ratio of flour to water is about 1:1, maybe a little wetter. I admit, I do it by eye. I discard 1/2 to 3/4 of the starter at every feeding, and replace it with an equal amount. I transfer to a clean container at every feeding...because mold freaks me out. I used the discards to make an Indian fermented flatbread, Dosa, after fermenting it with black gram or mung beans. The taste has been outstanding, if a little on the sour side because of the double fermentation.
By the fourth day, the starter smelled *amazing*. Obviously yeasty, but also pleasantly sour - almost fruity. No trace of acetone, and no smells I would consider "bad". It continued to improve over the next 5 days. But there's just one thing...
The starter easily doubles, maybe triples, within 3 or 4 hours. If I stir it up well, it will double again before the second feeding. Lots of fine bubbles, scattered larger ones.
Isn't it supposed to take around 12 hours to double? Does this mean I still have Leuconostoc hanging around? My first loaf made from the discards is proofing now, and it's rising very quickly too.
Just in case you can't tell, I have no idea what I'm doing. Any advice would be appreciated.