An advanced starter question
I'm baking for about 12 minths with 2 well maintained starters (white and a mix of whole wheat / rye starters).
I'm baking about 12 loaves a week and sell them to my friends at work.
Though my starter is working well I have the following question:
When is it best to use a starter?
When it doubles itself?
After it falls?
Does it matter if I use it 12 hours after it doubles itself?
Do you know what's the chemistry behind it?