It generally is recommended that you use your starter about 4-8 hours after you feed it. It should be nice and active and bubbly, ballooning up a bit and looking puffy. The way you know it has gone too far is that it starts to decrease in volume and you see "crags" forming like crevasses in the dough where it has sunk in on itself. This usually doesn't happen until after eight hours or longer under normal conditions. But generally the 4-8 hour window after sitting at room temperature from the time of feeding is a safe bet for usable "fed starter." I hope that helps and if you have any more questions, please feel free to contact our Baker's Hotline at 1-855-371-2253 (Monday-Friday 8:00am-9:00pm EST, Saturday & Sunday 9:00am-5:00pm) and we'd be happy to provide you with further assistance at that time. Happy Baking! Jocelyn@KAF

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