I am a first timer. I started with whole wheat flour the first day and switched to unbleached flour after that. Beginning about day 5, the starter way more than doubled in size. It has become a bit scary - like a horror movie. I have had it more than double in only one hour. What is happening? It smells great - like a good yeast. I haven't tried to make anything with it yet. It is not quite a week old.

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