Is my starter ready to use for baking?

At last my starter has doubled in volume and smells sourish(stronger than vinegar's!). I started to make my starter with barley flour - but after barley flour ran out, I've added rye flour instead of barley flour.

[img]http://nautes03.com/img/_072.jpg[/img]

[img]http://nautes03.com/img/_069.jpg[/img]

You can see a small black line I drew(I marked the initial volume of my starter) I will challenge my first sourdough bread on this coming weekend :)