u/Kindly_Necessary_264

My starter is 2 weeks old.
The first days I think i was putting too much water so it started separating and after a few days I fed it with more flour than water so it went back to the "normal texture" and it went great cause for 3 days or so it started tripling in size but I thought (and maybe it is idk) it was a false raise and now that its 2 weeks i feel its js doubling and in my mind it was normal.
Today I meet someone who is an experienced baker if I can say that? and I told her what happened and she told me that it was probably over fermented and I shouldve put it on the fridge.
Can someone else pls tell me if this right.🙏🏻🙏🏻🙏🏻

amy starter is 6 days old ive been feeding it on a 1:1:1 ratio (10g) every 24 h, these past days its been rising a lot like the triple of its size then going back to the double of its size bit its really small the quantity of the starter because of the amount i started feeding it know i dont know when should i increase it or what to do.

Can someone help me?

I started my sour starter 3 days ago feeding it every 24h only with 10 g of flour and 10g of water.
The first 2 days it seemed fine but this 3rd day when i was about to feed it i realized it was too liquid.

I just discarded some and fed it again but im gonna start feeding it every 12h.
Is this right? And if so should I still discard it every 12h?