Penny, it's hard to nail down an exact answer because there are so many variables involved when working with sourdough. It depends largely on how well-developed and active your starter is as well as the temperature in your kitchen. A starter that's used regularly may only need 1-2 feedings to become active enough to leaven a loaf of bread, while one that has been sitting in the back of the fridge for a month will likely need more. Generally speaking, your starter will reach its most active point roughly 4-8 hours after you feed it, depending again on how active the starter is and how warm the kitchen is. So a starter that only needs one feeding to become highly active can be ready to use in as little as 4-8 hours, while one that requires more feedings can take 12-24 hours or more. If you're unsure how much attention your starter will require, we'd suggest playing it safe by pulling your starter out at least 12 hours before you plan to bake with it and planning to feed it at least twice before baking with it. Mollie@KAF

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