the right time to use my starter
I've had my starter going for a couple months now. I got it from KAF initially and keep it at room temperature (about 78f). I've been feeding it twice a day at a 1:1:1 ratio using 2 parts APF and 1 part organic rye. I've boosted my feeding to 1:2:2 lately to bulk it up for some recipes. I feed in the morning and before bed. It's extremely active. I fed it at 8am this morning and by 11:37am it had tripled (rubber band is set at the initial height post-feeding)
So, I don't know if it's possible that it's too active. In case you can't tell, I'm relatively new...a few months into sourdough exploration.
Am I supposed to only use my starter when it's at full peak (such as pictured) or can I use it at any time so long as it's regularly fed and at room temperature?
It smells sweet and yeasty and a little like red wine. The bread so far has been really flavorful but I've been waiting to start my baking process until the starter has peaked (which usually is after a 3 hour autolyse). But at that rate, I feel like I'm discarding a lot so frequently and going through feeder flour quickly. I just don't think I have all the nuances down.
Thanks for any input--I know this question has been asked before but I didn't quite find the answer that made sense to me when I searched.