Tips from Hector on Nurturing Your Sourdough Starter
I've developed my starter at a 75 to 85 oF kitchen, in Hawaii. And as some people experience, the process looks different from how it is described.
A warmer environment accelerates the process. I would recommend in this warm case, to follow the instructions for the first week, then do your feeding at shorter time intervals.
Ideally, you want to feed when the starter is at its peak activity (the most bubbles, higher, before it deflates). Seems like your starter is now on its peak, so actually, feeding it sooner as you say will be ok, but just in case, I like to let the starter "over activate" during the first week, to get the most yeast growth possible.
I've read somewhere that when the ideal temperatures are not possible, the starter will behave differently. I was getting a lot of smell and bubble activity. After 4 weeks, I've kept feeding daily, a few times I will forget and let 2 days pass by which turned my started "really dirty and stinku looking." I am glad I did not give up since the first time I made bread it proved the starter was alive!
It is really easier than what we think, and definitely don't get discouraged if things don't look as expected. Having your own birth starter becomes beloved.