This is the end of my third feeding (12 hours ago to increase the volume of my starter so I can have the 2 cups required by my recipe. I guess you call it a starter build.
The top of the 2 pieces of blue tape show it as doubled + a bit more. I'm ready to bake as soon as it ready.
By question is, when is it ready? When I see this starter start to fall is it time to measure the amount I need and start putting together my recipe?
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as I believe that this has the max amount of built up yeast and bacteria. If you use it an hour or so, before or after, would be fine too.