My sourdough starter exploded after I switched flours, literally

I switched from regular bread flour to a local milled whole wheat blend last Tuesday and woke up to doughy paste all over my counter and cabinet. The jar lid popped off overnight, I guess the extra enzymes or whatever made it go crazy active. I cleaned it up and now I keep it in a bigger bowl with a cloth instead of a tight lid. Anybody else have a starter blow up on them when you change the flour source? How do you adjust the feeding schedule when switching?

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