Hi Nancy, as long as your starter is performing the way you want it to, I wouldn't change anything you're doing. It sounds like your starter is responding and rising well after a feeding, which certainly doesn't mean it's too weak! The only concern that can sometimes come up with a starter that rises and falls a little more rapidly has to do with maintaining your starter at room temperature (which it doesn't sound like you typically do). When you're feeding your starter twice daily at room temperature, ideally you want to line up your feedings close to the peak rise, which helps to keep the yeast more active and vigorous. Allowing the starter to fall significantly between feedings can result in sluggish yeast behavior over time. Sometimes a more rapid rise has to do with temperature, so moving your starter to a cooler spot (68-70°F) can be helpful, or you can also reduce the percentage of starter relative to water and flour you're feeding it. Offering your starter a relatively larger meal in this way can extend the time it takes it to ripen, and thereby allow your feedings to line up closer to the peak rise. 

One slight change you might consider making to your routine is to put your starter in the fridge a little earlier after a feeding, so it hasn't fully ripened. I would consider leaving it out for 2-4 hours after a feeding and before refrigeration. But, again, if your current process is working well for you, there's really no need to alter anything. 

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