Is my starter ready for baking?
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?
Also, regarding having it live in the fridge once it's ready: do I refresh then put it directly in the fridge, or refresh then wait a while before putting it in the fridge? If I wait, then how long? And how do I get it ready for baking again once it's been in the fridge for a week or two?