Hi Dawn! Unfortunately, there is not a specific time to recommend here as there are quite a few variable kitchen conditions that can affect the progression of your starter (elevation, temperature, etc.) With a ripe starter, you are looking for the starter to double or triple in size within 4 to 6 hours after feeding. That process can take as few as 3 or 4 days or even up to a couple of weeks. Here is a great blog that dives into specifics that can help determine if your starter is ready to use: Ripe Sourdough Starter

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