How do I know when my sourdough starter has reached peak and is ready to use?
Forget doubling as the rule, how much a starter rises depends on the flour. Watch instead for the point just before it loses structure and collapses, that is the peak, whether it got there at 50% or 200%. Better slightly early than late, and if you do catch it late, just use half the starter the recipe calls for.
Answered by Hendrik, The Bread Code
From the book
That being said, it is recommended that you develop your volume increase metric. Your starter will increase in size and then ultimately lose structure and collapse. Observe the point before it collapses. This is the point when you should use your starter. This could be a 50 % volume increase, 100 % or 200 %. It is always better to use the starter a little bit too early rather than too late. If you use the starter later, reduce the quantity that you use. If the recipe calls for a 20 % starter quantity, use only 10 % starter in that case. Your starter will regrow in your main dough.
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