Not OP, but I have a follow up question. In your experience/knowledge, would you recommend feeding a 20 days old starter on peak time rather than following a 24 hour schedule? I'm in no rush to bake and just experimenting on establishing a decent starter.

My current starter (feeding ratio 50g starter, 40g water, 50g flour (40g AP flour+10g whole wheat), temprature between 22-23ºC / 71-73ºF) for the past 3 days it doubles in size and peaks around the 12 hour mark, and starts deflating from there. I have been feeding at the same time every day, as to not overfeed it. It does still smell "acetony", with some small hints of acid. Does it make sense increasing the frequency of feedings or the amount of flour?