It's not the first time I've had a starter ferment over (is there a better term?) but this is certainly the most vigorous. Normally I wouldn't care and just clean up the mess, but since this is a starter, and the point of the starter is to increase my pitching rate, I'm wondering if I lost too much yeast in the mess.
So, I guess my question is, how much yeast is actually in the krausen? And if that went everywhere like a slow motion science fair volcano, did I lose an appreciable amount of my little yeasty beasties?