It's not a harmful to the health of your starter to keep feeding it allowing it to be so active, it's just a lot of work to take care of at this pace! Slowing it down by feeding it cool water gives you more flexibility to let it rest for longer without fresh flour or water. Let your starter ferment at room temperature for about 5 days before putting it in the fridge. This will ensure a nice healthy culture of wild yeast in your starter. Happy baking! Kye@KAF

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