Timing Sourdough Feeding
...nd 60 grams of water. The next morning I have a little over 110 grams of starter with which to make my dough. Starter float test. Here’s the critical issue of timing: while I’m sleeping the sourdough culture is growing exponentially in the flour/water mixture. I need to make my dough within 8 to 12 hours of that feeding. If I wait too long the sourdough starter will lose its vigor. How do I know the starter is ready to use? I do a float test. If y...