The main signs that a sourdough starter is ready include:
- It doubles or triples in size within 4 to 6 hours after feeding and has visible bubbles on the surface and sides of the jar.
- It has a light, airy, fluffy, and slightly stretchy texture.
- It smells pleasantly tangy or yeasty without any off-putting odors.
- It passes the float test: a small spoonful dropped in water floats, indicating good gas production.
- The surface shows bubbles and a domed shape when at its peak.
- When mature, it has a sponge-like, aerated texture similar to thick pancake batter or warm peanut butter.
Typically, a starter takes at least 1-2 weeks to become strong and reliable for baking, with many recommending waiting about 14 days or longer for best results. The float test is helpful but only reliable when the starter is at its peak activity. The starter should consistently double in volume after feeding before using it for bread baking.
