Megan, a sourdough starter or levain will typically go through a cycle after it has been fed at room temperature. It will rise up in the container over several hours as it ferments. You'll notice the bubbles getting larger and the texture of the starter getting more and more light and airy. Once it has consumed all the available starches it will gradually begin to fall or collapse, until the starter is back to the level where it started, with perhaps some smaller bubbles on the surface. This blog post contains some helpful visuals about what your levain will look like at various stages. Barb@KAF

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