Hi Julie, congratulations on beginning your very own sourdough starter! It sounds like your starter is on track to being healthy, mature, and ready to bake with! We're wondering what's keeping you from baking if it's doubling in size after each feeding — we think you should give it a go! If you give some of your discard away to another baker, they can treat that as their very own starting culture. They can begin feeding it with equal amounts of flour and water by weight. They shouldn't need to feed it for a full 10 days before using since you'll already have done much of that maintenance for them. As soon as it doubles in size after each feeding, gets bubbly, and smells sour, you're ready to bake! The starter should rest at room temperature for a few hours after each feeding to let it "digest;" it doesn't need to sit out for a full 12 hours overnight. We hope this helps clarify some of your lingering questions, and we invite you to call the Baker's Hotline if you'd like to talk about your starter in more detail. We're here to help at 855-371-BAKE (2253). Kye@KAF

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