I NEED HELP!

I've gone between PJ's blog posts regarding the health of my starter. I took it out of the fridge to use to bake the rustic loaves. The first time it proofed in the bowl, but not when I shaped the loves. I pretty much got rocks.

I saw PJ's post about the starter before you bake the rustic loaf and realized that while my starter is pretty much doubling, it still has a lot of small bubbles along the edges of the top of the starter. She's rising pretty quickly, between 3 and 4 hours, but whenever I go to check she has a ton of small bubbles. So I feed her because PJ says the starter is passed the prime and needs to be fed. I have more discard starter in my fridge than anything else. I'm not sure if I should even keep this going...I'm once again running out of flour to feed my starter and am not sure I'm ever going to get the hang of this. Also, again, I have so much discard in my fridge.

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