It sounds like you need to adjust your timetable and use your starter at a slightly different time. We also suggest that you feed it twice a day for best results. "Ripe" means that your sourdough starter is ready to use in baking. It's at the height of its powers; if you have a healthy starter that you feed regularly, this should occur roughly 8 hours after feeding — the starter should have doubled in volume and show signs of just beginning to sag under its own weight. 

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