You probably don't want to hear this.. but.. I suggest you don't make dough with that culture yet...
From my own experience, and others on this forum too from what I have been reading on this forum over the years, you probably should spend some more time getting "to know" your culture. For people like Bill, myself and others who have been dealing with cultures for a long time, feeding routines, knowing when they are active and lots of other things have become second nature. But the only way we gained this knowledge has been through trial and error (in my case lots of errors..
If I were you, I'd spend a few weeks just feeding and observing the "beastie". Making sure you are getting consistent rises, so the process becomes reliable. Then maybe play around with some of the variables such as stiffer mixtures or wetter mixtures (I currently use 50:50 by weight) Then when you are totally comfortable, make some dough.
Having said all that, I can understand that you are keen to make some dough. I too wanted to make dough with my starter a.s.a.p and guess what: I didn't get the results I was hoping for. (certainly not the first few times)
My two cents worth..