I've had a Sourdough starter for about 4 months now. I usually keep it in the fridge and feed once a week, but decided to pull it out 3 days ago and have been feeding it twice daily (keeping 1:1:1 ratio by mass of starter, flour and water) . I noticed today that after about 3 hours, it has almost tripled in size and is vigorous and bubbly. It smells good and feels like this should be ripe, but I'm not sure if the fact that it only took 3 hours to get to this stage should concern me when above it says it normally takes 6 hours. Am I doing something wrong? Should I still wait to use it at 6 hours or should I just start incorporating my starter into dough now because it's just ripened early? Thanks!

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