It sounds like you're on the right track with your starter, Luhung. While some starters may double quite quickly, the fact that yours doubles within 12 hours means you can start baking. Your starter may mature with time and become more vigorous, but sometimes the best thing to do is just start baking and refreshing it regularly. You may want to add bit of commercial yeast to your dough to ensure a high rise if you're not confident in your starter, but it sounds like you're ready to bake. Continue feeding your starter on a regular schedule and consider adding some whole wheat flour to help boost activity. Good luck and happy baking! Kye@KAF

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