[SOURDOUGH] Hooch: Throw or Stir?

hi,

so i'm currently on my 3rd day growing sourdough and since it's my first time i kinda get easily scared about this and that. so my 1st day was going pretty well, it bubbles up, puffed with nice thick consistency. earlier on the 2nd day (in the morning to afternoon) it was good, it bubbles and puffed with good smell, like fresh yeasty smell but in the evening suddenly it stopped puffing/raising. it deflates and all the bubbles disappear into small almost frothy, like in the milkshake, it smell unpleasanty sour, not fresh. i tried to follow my recipe to feed it only once daily so i let it be overnight. in the morning it bubbles big (like when you shake a soap water with your hands) but still flat and smelly and become watery. i saw a thin layer of water in the middle between the bottom and the bubbly top and i stirred (maybe that's why it gets watery?) since i'm not sure how to throw the water without also throwing the bubbly top. i fed it once just before i write this, no schedule and ratio changed but from what i've read it's better to feed twice daily after it becomes once watery.

my question is, later when my starter is ready how am i going to weigh (since it is watery) and since the "normal" starter should be thick. or maybe later after 12h, it'll thickened back? some article said liquefied starter is good but some said it's bad that i should throw and starts anew.

what am i supposed to do with mine?