Fooled by weak starter?
I understand that a "strong starter" is one that doubles in four hours after a one part starter, one part water, one part flour feeding (1:1:1).
I like to feed my starter once every 12 hours when I am actively baking. In order to do this, I run it at 3:35:40. It's beautiful! I love my starter.
This thing triples and falls like clockwork at 23°C (73°F). But if 1:1:1 rises in four hours, shouldn't a 1:2:2: last for eight hours and 1:3:3 last for 12 hours?
I'm effectively doing 1:13. I think my starter is strong and healthy but am I being fooled? Should I be shooting for a doubling instead of a tripling?
I am going to try different things but... what do you think?