I made a time-lapse of my starters
They're both 80% hydration, the one on the right is 100% whole wheat, the left is 20% whole wheat, 80% unbleached all-purpose. They seem to peak, then sort of bubble in place. Are these ready for baking or do I need to let them get more vigorous? The one with UAP seemed to get within 95% of it's peak state in about 5 hours.