Getting Started with Sourdough: How to Make a Starter From Scratch

6. Knowing When Your Starter is Ready to Use

Once your starter is doubling in size between twice-daily feedings, it’s ready for use in baking. The mature starter will have a strong scent and a thick, viscous consistency. The starter can mature anywhere from 6 to 10 days from starting. During the first two weeks, the starter may require more attention. Once it is mature, your feeding schedule will depend on how often you bake. If you bake frequently, you may need to do twice daily feedings and store the starter on a kitchen counter at room temperature. This allows the starter to be ready for use at all times. If you bake less frequently, the mature starter can be stored in the refrigerator and fed weekly.