I'm carrying on from my earlier thread, because I can't post follow up pictures there:
Thanks for the replies.
I've undertaken a bit of research to establish how quickly my starter rises, and falls.
The pictures below were all taken in my kitchen at a temperature of about 22 degC (72 degF).
I began by allowing my starter to come to room temperature from the fridge. I then poured away about half the
volume and then added 1/2 cup of rye flour and 1/2 cup of water followed by a good stir.
I transferred about 120 ml in a measuring jug seen alongside the main starter container in the first photo.
The rest of the pictures show progress hour by hour:
After 1 hour:
So, after 3 hours, it's as good as it gets for my starter at room temperature.
Note the starter in the measuring jug has collapsed.
Can anyone suggest how I ought to time my bread making in light of these results?