Question regarding sourdough starters
I began a starter on 1/12/13. Used 2 T pineapple juice and 2 T whole wheat flour. Followed the steps provided on this site.
I've been feeding it daily but for the last two days began a 2 day feeding schedule. Around day 3 or 4, the starter began to grow, close to double in size. That lasted about a day or so. Now there is not much growth but there are alot of bubbles. It does have a really good "yeasty" smell, especially inbetween feedings.
I've been discarding 1/2 c of the starter at each feeding and replacing with 1/2 c AP flour and 1/2 spring water.
My question is since the starter is bubbling but not doubling in size, is this starter still good to continue?
Also, I've read that you should not use the starter until it starts doubling in size. What is the norm for determing when is the right time to use the starter in a recipe?