Hi Titus, for most bread recipes you want to add ripe starter. "Ripe" means starter that has been fed at room temperature and allowed to rise to its highest peak. It's considered ripe when it's at this peak, or just beginning to fall. Since your starter is such a fast riser, I would feed it in the morning and wait to add it to your recipe until it's at its peak, or just starting to fall. If you're measuring by weight you can simply add the amount of ripe starter you need for the recipe, and then feed the remaining starter. However, if you're measuring by volume, be sure to stir down the starter before measuring what you need. If you're planning on refrigerating your starter after you feed the remainder be sure to let it sit out at room temperature for a few hours, or until it starts bubbling, before sticking it in the fridge. 

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