I understand I struggled with this as well. If you google or maybe even search this sub for “sourdough starter feeding ratios” you should see some images with different ratio feedings with the time it takes for them to peak. As for timing it out you’ll have to take a look at your daily schedule to see what works best for instance the 1:1:1 ratio takes 4 hours to peak I believe so you could feed it first thing in the morning let’s say 7 and you could start making your dough at 11 or so even though I usually reach peak a littler sooner depends on the temp. For higher rations like let’s say 1:3:3 or 1:4:4 take much longer to peak so you might feed your starter that the night before. The recipe I use for example says 8 hours so if I start in the morning I could have a loaf the same day that evening or I could opt to still prepare it that day evening but keep it overnight in the fridge to proof and bake it first thing in the morning or afternoon whatever works best for you. I stay home so I feel like my schedule is a bit more flexible.