I began growing a sourdough starter a couple days ago. Things are going very well so far! Too well, in fact; my sourdough starter achieves 2-3x its deflated size in less than 12 hours.
My research tells me that this is not a capital-P Problem. It does not have an odd smell, and has none of the worrying off-colors. It sounds like I have a good, incredibly active starter in a warmish climate, and that with repeated feeding things will even out as the bacteria die off, the yeast takes over, and the starter reaches maturity. All I need is time.
All that said: what is the best keep this starter from overgrowing its container while in this unstable, infant stage? Is it okay to stir/deflate it when it grows too large between feedings? Should I try to reduce its temperature?