Okay well my old starter that I loved, or at least understood lol, decided to kick the bucket cause I left it an old outdoor fridge that overheated and I failed to notice.
Well yesterday I decided to start a new one using 1:1:1 whole rye, whole wheat, and white flour with 80% hydration.
The thing that's really confusing me is it has more than doubled in 24 hours. So I feed it with all white flour and it more than doubles again in about four hours.
Is it possible to achieve this much activity in one day? Did I just capture a super strain of yeast or just a bunch of bacteria. Just never seen or heard of such a thing happening. Any advice would be greatly appreciated.