I have been working on a fridge kept starter for a 2 months now. I Really want to make some bread but I keep forgetting to feed it up for baking. Normally I feed my starter on Saturday mornings, leave it out for 3 hours and fridge it for the rest of the week. Now, I fed my starter this morning and left it on the counter, it doubled in 6 hours. Is this a good activity level? Can I use this as is and start a batch this evening, or do I need to feed it again before I can use it? How about "spiking" the recipe? I am looking at KAF's Rustic Sourdough recipe, it adds yeast. Would that be considered spiking? I'd say 6 hours is a bit long for having the starter double. Try giving it another feeding before using, and that should make it nice and happy for baking. If you do use it now, definitely add the extra yeast that the recipe calls for to get the best results. ~ MaryJane

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