Hi Amelia, temperature plays a big part in fermentation, so if you happen to live in a warm part of the country or just keep your home on the warmer side, this could be contributing to your starter's over-activity (although your example doesn't indicate that this is the case). It sounds like you've found a way to meet your starter "where it is," as Martin says, but if you want to slow it down, feeding it with that 1:5:5 ratio and cooler water should definitely be helpful. If you happen to live at high-altitude, the lower air pressure may also be causing your bread to rise faster. Here are some great tips for baking sourdough at high-altitude from Maurizio Leo. 

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