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How do you know when your starter is ready to use?

Some folks swear by the float test. This is where you take a spoonful of your starter and put it into a glass of water. If it floats, it’s assumed to be ready. For the most part, this is a reliable test with a sourdough starter.

But using a rubber band to mark where your starter begins really gives you an idea of the vitality of your starter. When it doubles in size, it’s ready to use. Look for large and small bubbles throughout the starter.

Every time you feed the starter, look to see how much the starter has grown. Is it bubbly? Has it doubled in size? If you answer “Yes” to both of these questions, it’s time to bake your first loaf of bread. If you answer “No,” continue to feed your starter twice daily until you have a vibrant, bubbly starter.

If you want to expedite this process, purchase rye flour. Rye flour naturally has more wild yeasts and bacteria in the grain, so the starter will grow faster. You can use 25 grams of rye flour and 25 grams of unbleached all-purpose flour for the flour mixture.