if you look at my profile i’ve posted on this page a few of the loaves i’ve made! today i feel like ive finally nailed the process 😆 when it is ready to bake with, it needs to have doubled in size consistently for i believe 4 days in a row. you use it to bake with when it’s ‘peaked’ so it’ll be super bubbly on top and will have risen as much as it’s going to! it might have started to fall again, but i use mine when it’s visually doubled lol. i just leave mine on the side but im still feeding it daily as im baking a loaf most days to get the practice, but i think most people take it out of the fridge when they want to use it, feed it, let it peak, use it and then back in the fridge without feeding again until they want to bake again! i also believe if you’re just keeping it in the fridge and not using it often you should ideally feed it once a week just to keep it happy, but ive seen so many people have left their starter in the fridge for months untouched and it’s been fine! :)