I've learned a couple things about sourdough. The first is that starter is just a very basic, loose, wet, dough with no salt, and a basic dough is just a stiff, dry, starter with a bit of salt. Making dough is pretty much just a big feeding frenzy for the culture. It's hard for anything to go terribly wrong as long as it has enough time to do its thing.
The second is the consistency of the starter can greatly affect its ability to 'double'. A wetter, looser starter will have much more difficulty rising because the bubbles pop, instead of staying trapped. As long as it has lots of bubbles it's probably fine regardless of how much the volume increased.

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