Hi, it was interesting to read about active vs ripe. Seems like it takes 4-6 hrs for it to ripe. I've been baking sourdough for a while. Lately, vigorous seems to be an understatement when it comes to describing my starter. In less than 2 hours, it's more than doubled with loads of bubbles and an active surface. In less than 4, it's starting to decline. It rises bread well, but not much of a sour flavor. But, I'm wondering if I'm using it too soon when I start making my dough after 2 hours. Am I confusing ripe with active? thanks

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