Can a starter be too active? I thought refrigerated starter was supposed to slow down. After feeding, I put it in the fridge and it doubles (or more) in a few hours. It stays that way for about a week and then starts to fall. It continues to form bubbles, but not as vigorously. So two questions. 1: how long can I wait to feed after the starter falls? 2: what can I do to slow the starter after refrigerating, or should I? By the way, it makes amazing bread.

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