I would like to have my starter ready for baking first thing in the morning, but it seems to "fall" and get liquid on the top overnight, even if I feed it right before bed. Do you have any tips for perfecting the timing of feedings so that it's ready to go when I am? Thanks for your help! It sounds like your starter is going through the food really quickly! To be sure your starter doesn't go into the dormant phase again, you will want to slow it down. The best way to do this is to feed it with cold water and flour and then keep it in a cool part of your kitchen. If that still doesn't slow it down enough, you may have to stick it in the fridge right after you do a "cold feeding" with the cool water. Then pull it out the next morning and let it come back to temperature and show signs of life before you bake with it. As soon as it has doubled in size and shows lots of bubbles, it is ready to go! Best, Kim@KAF

• Reply