Hi, Namita! If your starter is doubling in volume, it is ready to bake with. Starters are living things, and each one is unique. Some double in size after 6 hours, some in 12 hours, and most somewhere in between. The consistency should look similar to pancake batter, and whole wheat flour does absorb a bit more liquid than all-purpose flour does, so do feel free to add a little more water if you find that it's too stiff and dry. Happy baking!

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