Has your sourdough starter peaked?

One of the most rewarding parts of making sourdough bread is knowing when your starter has peaked. A well-peaked sourdough starter indicates it’s full of active yeast and healthy bacteria, which means your bread will rise beautifully and taste delicious. From my experience, the starter usually peaks about 4-6 hours after feeding, depending on room temperature and flour type. A good sign is when your starter has doubled in size and has a domed top that holds its shape for a while before gently deflating. You might notice bubbles forming throughout the starter, which means fermentation is active. The phrase “perfectly sliced” reminds me how important a sharp breadknife is for cutting through the crust without crushing the crumb — a must-have kitchen gadget for any sourdough enthusiast. If your starter has peaked and then begins to collapse or show liquid on the surface (called hooch), it’s a sign that it’s past its prime and should be fed again. Using your starter at its peak ensures your bread has the best texture and rise. Patience and observation are key; once you get familiar with your starter’s behavior, sourdough baking becomes much more predictable and enjoyable.