this is my first sour dough starter, so I'm very new to this. I started the sour dough on Monday night (with organic rye flower and water), and already 24 hours later, it had doubled in size and was very bubbly with aromas of beer, fermented fruits and a little bit of alcohol. I scooped out half of it, and fed it again with 60g organic rye flour and 60g water. No more than 12 hours later, it had again doubled in size. This morning, I once again scoop out half of it and this time added 60g all purpose flour and 60g water. No later than about 2,5 hours later it had again DOUBLED in volume.
Most recipes I read say it's going to take 4-5 days before it starts being active, but mine is just incredibly active already after 2 days.
Can I start baking with my sour dough already? Should I store it in the fridge? I live in New York city where it right now is very warm and humid (in the days aprox 80F during the days and 72F in the night when the AC is on).
Thank you very much.