Hi Jess, I'm sorry we weren't able to respond to your question in a timelier fashion! For more immediate assistance, please don't hesitate to contact our Baker's Hotline. We're generally here M-F from 9am-7pm EST, and Saturday and Sunday from 9am-5pm EST, and the number to call is 855-371-BAKE (2253). You can also reach us via CHAT. 

For those who may be at a similar spot in the process: if the starter you received from us doubled after the first feeding, you could, indeed, use it for baking. Because this is all so new, I'd recommend beginning with some of our discard starter recipes. You can store all but the 1/2 cup/113g of starter you need for step 2 in a separate container in the fridge marked DISCARD, adding to it as you feed your main starter. For discard recipes you can generally add the starter straight from the fridge, and the discard will last in the refrigerator for up to a few weeks. 

I would then encourage you to move on to step 2 and make sure that your starter is able to double within about 6-8 hours after a feeding. If need be, continue feeding twice daily (about 12 hours apart) until your starter is showing that kind of activity level; this is a good sign that your starter has recovered from its travels and is ready to raise your bread. Once your starter is doubling within 6-8 hours, then you're ready to start baking bread with it, or you can also store it in the refrigerator when you're not planning to bake. To store it in the fridge we recommend giving it another feeding, letting it sit out for 2-4 hours to start bubbling and rising, and then placing it in the refrigerator for up to a week. 

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