Fran, we generally consider a starter "fed" when it has been fed within the last 4-12 hours. Anything outside of that time frame (in either direction) would be considered "unfed". If you're using "fed" starter alongside other leaveners (like commercial yeast, baking powder and/or baking soda), the exact timing matters less, but when you're using it as the sole leavener in a recipe, catching it at its peak activity level, or when it's fully ripe, is important (and four hours can make a big difference). Finding your starter's peak activity level can be tricky, and we hope this post helps to shed a little light. For additional questions and/or clarification, feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF

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