You all MUST know by now that when I make bread at home it has to be three things. Puffy, a good shape, and above all Practical. That's why my starter feeding "regime" is just this, and that's why I don't pay much attention to "when" to use my starter, I use it when I am ready. I know my approach isn't for everybody, but it works for me and I hope this video will explain exactly why.
Useful Videos I talk about in this video:
Bread Tip 101 - Sourdough Loaf, Start to Finish
Bread Tip 76 - The Sourdough Success Principle, these TWO things
Bread Tip 71 - Sourdough, The Scrapings Method