How Long Does a Sourdough Starter Take to Peak?
So you've fed your sourdough starter and wondering when it will be ready to bake with? Feeding ratio, temperature and flour all influence the timing.
Try our Sourdough Starter Peak Calculator for a practical estimate. Use the result as a guide, then check the activity in your jar.
Feeding ratios
A 1:1:1 feed means one part starter, one part flour and one part water by weight. A 1:5:5 feed uses five parts fresh flour and water for every part of starter. Larger feeds generally take longer to reach peak activity, all else being equal.
Temperature
Warmth generally speeds fermentation, while cooler kitchens slow it down. Around 27°C is our recommended target. We don't generally recommend fermentation at 35°C or above. Your starter's actual temperature may differ from the room.
Flour and activity
Baker's flour, wholemeal, rye and spelt can ferment and rise differently. For brown rice flour-fed gluten-free starters, look for bubbling and aeration rather than requiring doubling. When fed with Wild Sourdough flour, gluten-free starters can show a noticeable rise and bubbles throughout.
When is it ready?
Look for bubbles, expansion and an aerated texture. With wheat starters, a domed surface beginning to level is another useful clue. Read our starter care guide and readiness guide for more detail.
Next steps for your bake
Once your starter is ready, use our Loaf Calculator and Dough Temperature Calculator. Find all three on our Learn page.