Hi Minke, it's not unusual to see a significant rise early on in the process, but this doesn't mean that your starter is ready for baking! There are some strains of bacteria that can produce carbon dioxide and cause the starter to rise, but this isn't the kind of rise we're looking for. I would recommend continuing to feed twice daily at least through day 7. You may actually observe a lull in activity and very little rise for a few days, but eventually your starter will begin to rise and fall predictably within a 12 hour period. Once you see this happening, you can begin baking with your starter, but I would recommend continuing to feed it at room temperature twice daily for a few more days for full flavor development. If your starter experiences a lull in activity that lasts for several days, let us know and we can suggest some tactics you can try to help encourage the wild yeast to kick in. Barb

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