My starter is a month old. I refresh it using 50g of old starter, 50g of T85 flour and 50g of filtered room temperature water. My T85 flour is 12.5% protein, roller milled malted, and processed in Utah in the U.S. I refreshed my starter this morning at 9am and this is how it's doing now (7 hours later). The starter has doubled and hasn't fallen yet. Should I track it's progress every hour and find when it falls? Trying to determine the optimal time for use in a bake.