Hi Kim- You can use your starter as long as it has gotten active and bubbly, but you do want to make sure you are feeding it at least once, but preferably twice a week and certainly before you use it. If you are looking for a tangier loaf, you can allow your bread to do its rises in the refrigerator and that will help to promote a fermentation that will produce "tangy" acids. I would also recommend giving this recipe a try: http://www.kingarthurflour.com/recipes/extra-tangy-sourdough-bread-recipe. Happy Baking! Jocelyn@KAF

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