So I've built my starter using the pineapple juice method that is posted in various places around the fresh loaf (100% flour/water). I've been feeding it twice a day most days for the past two weeks or so. The picture below is of my starter about an hour and a half after I fed it (the rubber band marks the level that it started from right after I fed it). It doubles in about 2 hours. I have seen it get to about 3 times the level of the rubber band at most.
Is it ready to bake with?
Any words of wisdom for me before trying my first sourdough loaf?