Sourdough starter fermenting too fast
I just started making my sourdough starter Last night. I fed it a few hours ago and it almost tripled in size within like 4 hours. It still smells bad and i know i can't use it. But at this rate, I'm afraid of leaving it on its container unattended and it pouring out of the container.
Is it normal for a starter to ferment this fast?
A few minutes ago i discarded half of the starter and refed it, btw.