What do you mean by ready? Do you mean from the time you start trying to catch the yeast to when you can bake with it? Or from the time you refresh it to the time to bake? That would help.
But most starters vary. Depending on the strength and health of the starter.
My starter took a good 10 days before it was doubling, bubbly and active and several weeks before it was really ready for baking.
Part of the reason was that it was COLD in my kitchen. So if the ambient temperature in your kitchen isn't at least in the mid 70's or so, give it longer than the standard directions would lead you to expect.
In general starter doubles in 5-8 hours at semi-normal room temps. A bread usually takes ~7+ hours at minimum, that can be influenced by temperature and the addition of things like rye flour. Hybrid method doughs where you add yeast in addition to the sourdough starter can be much quicker.
I started a starter and made bread with that starter seven days later. It was not as flavorful as my established starter, but I wanted to see if it was possible. It has gotten better as the weeks pass. I usually proof my sourdough loaves overnight in the (warmer than normal) fridge, eight to ten hours.
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What do you mean?
What do you mean by ready? Do you mean from the time you start trying to catch the yeast to when you can bake with it? Or from the time you refresh it to the time to bake? That would help.
But most starters vary. Depending on the strength and health of the starter.
Temperature is also a factor
My starter took a good 10 days before it was doubling, bubbly and active and several weeks before it was really ready for baking.
Part of the reason was that it was COLD in my kitchen. So if the ambient temperature in your kitchen isn't at least in the mid 70's or so, give it longer than the standard directions would lead you to expect.
In general starter doubles in
In general starter doubles in 5-8 hours at semi-normal room temps. A bread usually takes ~7+ hours at minimum, that can be influenced by temperature and the addition of things like rye flour. Hybrid method doughs where you add yeast in addition to the sourdough starter can be much quicker.
I started a starter and made
I started a starter and made bread with that starter seven days later. It was not as flavorful as my established starter, but I wanted to see if it was possible. It has gotten better as the weeks pass. I usually proof my sourdough loaves overnight in the (warmer than normal) fridge, eight to ten hours.