Hi Katy, for this type of bread recipe you want the starter to be reliably doubling, but for other "discard" recipes that aren't relying on the starter for rising I would wait until the starter smells pleasant and is at least bubbling. Early on the starter can go through a funky stage as it gradually weeds out unhelpful bacteria, so wait until its got a little activity going and smells good before adding it to your baking. 

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