Hi Anna, it sounds like you just have a very healthy and active starter, which is all good! Yes, stir the starter before discarding. When you say "when it's in the oven" it over flows the jar, I'm assuming you only have the oven light on? There's no need to warm the starter at higher than 80 degrees, and I'd be careful not to go too much higher than that. If your starter is over flowing the jar you may just need to get a larger jar. For our starter that is maintained at 12 ounces, a quart-sized wide mouth jar works well, but if you're building the quantity of your starter I would do this in a larger container. When preparing your starter to bake with after refrigeration it's helpful to give it a day or two of twice a day feedings at room temperature. Since your starter is so active I would just feed it the morning and evening before baking the following day. If you need to build the quantity of your starter because your recipe requires more than one cup (8 ounces by weight) of starter, you can do this during the evening feeding by saving twice as much starter 1 cup (8 ounces) and feeding it 1 cup (8 ounces) of water and 2 scant cups (8 ounces) of flour. Barb

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