Established my starter. Beginner question!
I just successfully established a whole wheat starter (it now doubles within 3-5 hours!) and it's fairly vigourous and consistent. My question is, when I want to make naturally leavened bread, and a recipe asks for a "mature starter", what does that mean? Should I measure it right after feeding, or when it has doubled already, or after it doubles and slightly deflates?
P.S. If you have a formula that you'd like to recommend, please share it.