-
-
- Scones
- Bread
- Cake & Pie
- Cookies
- Doughnuts
- Muffins & Quick Bread
- Pancakes
- Frostings & Fillings
- Gluten-Free
- Keto
- Soups
- Specialty
- Seasonal Mixes & Sets
- Seasonal
- Mix & Pan Sets
-
- Scone & Popover
- Doughnut & Muffin
- Cake & Pie
- Bundt & Specialty
- Bread
- Cookie & Sheet Pans
- Featured Brands
- Emile Henry
- Nordic Ware
- King Arthur
- Seasonal Pans & Sets
- Mix & Pan Sets
-
-
-
-
Classes by Location
- Class Calendar
- Contact Us
- Visit Us
- Baker's Rewards
August 24, 2021 at 11:17am
In reply to Hi Maurizio. I'm a newbie to… by Jo (not verified)
Hi Joe. A starter that is ready to be use in a bread recipe is considered a ripe and active. The starter should be consistently doubling or tripling in volume in 6 to 8 hours after it is feed. That means it's strong enough to leaven bread. For a visual of this, visit our blog article on Ripe Sourdough Starter: What does "ready to use" look like? Happy Baking!