Sourdough from Bourke Street
Hi all your highly experienced people,
I'm relatively new to all this working with sourdough breads, but I'm REALLY enjoying it! :o)
After working some months with the sourdough from Chad Robertsson and a biga from a local chef called Claus Meyer I started a new sourdough 3 weeks ago following the recepie in the Bourke Street Bakery book.
It's working really well with a really good rise some 5-6 hours after the morning feeding.
My question is; When I want to prepare the starter to a dough they suggest 3 feeding - the last feeding being at 6 am, but when will the starter be ready to use? Just after 3rd feeding? Some 5-6 hours after 3rd feeding? It frankly a little unclear to me :o)
All input is highly appreciated!