You can use your sourdough starter when it's at peak activity. This typically happens 4-6 hours after feeding, depending on temperature and starter maturity, giving your bread the best rise and flavor.

Quick Signs It's Ready

Your starter is primed for baking when it shows these reliable indicators:

  • Doubles or triples in size : Mark the jar with a rubber band after feeding; peak rise means peak yeast power.
  • Bubbly and domed : Lots of bubbles on top and inside, with a pleasant tangy aroma—not vinegary or off.
  • Float test (optional) : A small spoonful floats in water, signaling strong gas production (though not foolproof).

Avoid using it right after feeding (too weak) or post-collapse (still works but yields sourer bread).

Timing After Feeding

  • Warm room (75°F+) : Peaks in 3-5 hours; ideal for quick bakes.
  • Cooler temps : Up to 12 hours; fridge-stored needs warming first.
  • New starter? Wait 7-14 days for maturity before bread; use discard earlier for pancakes.

Feed 1:1:1 (starter:flour:water by weight, e.g., 50g each) twice daily at room temp for consistency.

Common Pitfalls & Fixes

Issue| Why It Happens| Fix 19
---|---|---
No rise| Too young or cold| Feed consistently; warm spot (75-80°F)
Collapsed early| Thin consistency| Thicker mix (less water) holds peak longer
Hooch layer| Starved| Pour off, feed immediately
Weak dough| Used too soon| Wait for peak; test with float

"The best time to use sourdough starter is when it's at its peak... the yeast colony [is] at their largest."

Pro Tips from Bakers

Forum chatter on Reddit echoes this: A 24-hour-fed starter can work if active, but refresh for best results—many swear by morning feeds for evening doughs. Trending now? Sourdough's booming with 2026 home-baking challenges focusing on peak timing for artisan loaves.

TL;DR Bottom : Feed, wait for peak (4-8 hrs, bubbly/doubled), bake amazing bread—discard for extras meanwhile.

Information gathered from public forums or data available on the internet and portrayed here.