Sourdough Starter: Very fast rise (doubles in an hour) I started a sourdough culture a week back and have some questions about rising time.

I did not add any yeast to the culture.
I am using regular whole wheat flour.
The temperature at my place is 30*C(at 1 pm)

Day 1-6 I used 10 Gram Flour. Day 6 I used 20gram, Day 7 I used 50gram
The progress so far has been as follows with 100% hydration:
Day. Status

Equal parts water and flour.
Equal parts water and flour, No Activity, smells rotten!
Equal parts Fresh Orange Juice and flour, Doubles after a few hours Repeat Same feed after 10 hours.
Equal parts Fresh Orange Juice and flour,  Doubles after a few hours Repeat Same feed after 10 hours.
Discard 50%, Equal parts water and flour: Doubles in an hour. Smells Yeasty!
Discard 50%, Equal parts water and flour: Doubles in an hour. Repeat feeding 3 times a day when the dough starts falling.
Discard 50%, Equal parts water and flour: Doubles in less than an hour!

Now most Sourdough bread recipes that I see online are based on an assumption of 8 hours rise time With my dough doubling in an hour or less, I had the following questions:

Is it the &quot;right culture&quot;? Should I be using it for baking?
If it can be used for Baking Is there a modified recipe available for fast acting yeast?

My Starter Jar right now looks like this!

Edit 1: I Made a whole wheat bread with the started.

The hydration was low(70%),
the crumb a bit dense.
There was little or no over spring(Did not use a dutch over, used a pan with boiling water and a tea towel on lower shelf)

...but the bread was tasty :)
I'm not surprised your starter is very active given that it's being incubated at a cosy 30C. But the only way to know for sure that it has a suitable population of yeasts is to use it to bake a simple loaf. Just take a simple recipe and go for it. Your starter looks healthy so I expected you'll get good results.
For a very quick check, just fry a couple of teaspoons at about 100% hydration: if you can see bubbles forming on the surface there is active yeast.