One question, if I might. What type container do you keep your starter in? I had a ceramic lined clay crock on hand with loose fitting lid, (was designed as a cheese keeper) and it works pretty good. Approximately 1.5 -2 quart capacity.
Sorry, I wasn’t specific - a quart-sized wide-mouth jar. There’s plenty of room for the starter to rise and for me to stir in more flour, etc. And I have multiples for the times I want to dump the starter into a clean vessel and wash the old one. They can get pretty gunky!