I just made the starter as well (i used 1/2 all-purpose and 1/2 semolina flour) and had a similar result. I live in S. Florida and the temp inside my apartment stays around 80 F when i'm not home. After one day it was very bubbly and in the morning on the second day it had flowed over the container. I have been using only ~1.5 T of starter each time and cold water. from the previous comment it seems like this isn't a bad sign, although i'm curious as to why you would want it to slow down? Is it bad at all if the starter grows this quickly, or do you you just suggest this in order to keep it under control? Can I move it into the fridge at this point, or is there a reason to keep it growing at room temp for a week or so?

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