I have been researching sourdough starters and bread for a week now. I started my own starter 5 days ago. I don't have the website url handy, but it said it was a variation of the KAF starter. This lead me to your site. I was concerned, because my starter was bubbly, but runny. From reading your blog, I now know that the equal 1/2 cup flour and 1/2 cup spring water was the culprit there. Pouring off all but 4oz by weight, and feed that makes sense, otherwise there is more cultures and less food. Now to my question. When is the starter ready to bake bread with? Do I need to weight until the started doubles in volume within a 12 hr period?

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