Hi Carol, when a bread recipe calls for "ripe" starter, this means starter that has been fed at room temperature and allowed to rise to its highest point. It's considered ripe when it's at that high point, or just beginning to fall. For a healthy, active starter it typically takes about 6-8 hours for the starter to double in size, which is also a good sign that it's ready to add to your bread recipe. Typically a starter will rise to its peak and then gradually fall. If allowed to fall completely it will return to the level it was right after feeding, although thinner in texture, with perhaps some frothy bubbles on top. So, to answer your question, if you starter has fallen significantly it is no longer considered ripe and you'd want to feed it again and let it rise before adding it to your bread recipe. 

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