Hi! I'm currently on day 6 and my starter has been extremely active (bubbling and doubling in size) every single day! I've been keeping it in my oven most of the time which is about 75-80 degrees, but even on the counter today, which is closer to 68-70 degrees, it doubled within a few hours and busted out of the jar! Is it too active?? Is it too soon to bake with? I've heard that you have to wait a couple weeks to actually bake with because of possible bacteria growth that the yeast needs time to kill.

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