Hi Charisma, "ripe" or "fed" starter means starter that has been fed at room temperature and allowed to rise to its highest point, or is just beginning to fall. This is when you want to add the starter to your bread recipe. In addition, when you're feeding your starter at room temperature you want to aim to replenish (feed) it when it's still risen, rather than waiting for it to fall. Allowing the starter to fall significantly between feedings tends to lead to sluggish yeast, so these two factors could well be affecting how your bread recipe performs. 

For our starter feeding routine we recommend feeding twice daily when you have your starter stored at room temperature. If your house is very warm, and you find your starter is falling significantly between feedings, you can reduce the percentage of starter you use in a feeding, which tends to slow down the ripening process. You can also use cool water to feed your starter, and/or find a cooler spot for it to dwell. These measures can help you line up your twice a day feedings closer to that peak of rising. 

I hope this helps! 

Barb

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