When is my starter ready?
Question: When is my starter ready to use in my sourdough mix?
Answer: it depends.
Temperature will dictate when your starter is ready
A healthy starter is ready to mix in your batch of dough in approximately 4 hours +/- 1 hour (depending on temperature). It is essential for every baker to become familiar with the lifecycle of your starter. See the time lapse of an established levain recently refreshed (fed) over the course of 6 hours. The ideal time to use your starter is when it appears domed in the jar (this is when the levain is at peak activity).
As you observe the change in structure, smell, and even taste the ideal time to use your starter is when it appears domed in the jar (this is when the levain is at peak activity). The acidity of the levain increases the longer it sits without fresh “food” (i.e. flour and water). Begin to recognize these signs, the mixture will smell sweet and even nutty in the beginning and slowly smell more like alcohol as all the available sugars are broken down.
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