Hi Donna, the early days of starter development can be a little confusing and deceptive. Sometimes you'll see an early rise on day one or two that is caused by a bacterium that gives off carbon dioxide, rather than representing true yeast activity. I would encourage you to stick to the recipe and feed according to the times recommended. Unless your home is super cool (below 68°F), I would also recommend keeping your starter at room temperature rather than in the oven with the light on. Ideally you don't want the environment you store your starter to go over 80 °F, and sometimes the oven with the light on can creep up to 100°F, which can make the results you're seeing more confusing. 

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