Strange activity from starter
I am new to sourdough baking and I've been trying to get a starter going for a couple of weeks. I've been following King Arthur's starter recipe, but after about 10-12 days of feeding every 12 hours at a 1:1:1 ratio, I noticed that there was no rise, just stagnant bubbling.
I read on another site that sometimes overfeeding can cause this behavior, so I left the starter alone on the counter with no feedings. I'm now on about day 5 of not feeding, and in the past 24 hours I've noticed a huge change. I woke up this morning to the starter having doubled in size, and the smell is now more of a fresh bread scent.
While I'm excited to see the starter behaving more like I expected, I'm looking for advice on a path forward. When should I resume feeding? How much and how often? I don't want to cut the established yeast cultures by overfeeding again, but I need to start feeding again at some point. Additionally, any ideas on why I'm getting this rise activity all of a sudden?