Hi Swathi, if your starter that is maintained with equal parts by weight of starter, flour and water doubles in size reliably, then you aren't doing anything wrong! I maintain a number of different starters with this ratio of ingredients (whole wheat, rye, AP flour) and I rarely if ever see them triple in size, nor do I expect them to do so. If you're not already baking with your starter, then I would say by all means, let the baking begin! 

Barb

• Reply