Window of opportunity around very active starter
Hi all - pretty newbie SD learner here.
Have messed around for a few weeks now, and managed to keep a starter going.
In the UK, and last week was pretty warm, and my starter overflowed it's jar. So I put it in the fridge and pulled it out yesterday. It was grey with a layer of hooch, but I took 100g and fed it 1:1:1.
A few hours later it had doubled in size and looked very active.
Today it's fallen back down.
My Q is at what stage is it best to use it to bake ? As it's at it's maximum (i.e. yesterday ?). Or will it be OK as is today ? Or should I feed it again and use it when it's visibly active ?
Using regular wholemeal flour.