As someone who has been nurturing a sourdough starter for a few weeks before an important event, I completely understand the excitement and impatience for your dough to rise and bake just right. Watching your starter double after 12 hours, especially around day 25, is a huge milestone! The timing is crucial — many bakers aim for their starter or dough to reach the 4-6 hour mark for peak activity, as that’s when fermentation by wild yeast and bacteria is at its best. From my experience, consistent feeding schedules and using warm environments can help your starter flourish. Keeping your starter in a slightly warm place (around 75°F or 24°C) encourages active fermentation leading to effective doubling. Also, when preparing your dough, be mindful of hydration levels—too wet or dry can affect the rise. If you ever feel unsure whether your starter or dough is ready, a simple float test can help: drop a small piece of dough or starter into water, and if it floats, it's usually a sign that your yeast is active and full of gas bubbles. This can give you confidence to proceed with baking. Balancing this hobby with the imminent arrival of a baby is a heartfelt endeavor. Baking a sourdough loaf can be a therapeutic, rewarding experience before big life changes. Keep track of your starter’s growth, trust the process, and you’ll soon enjoy that fresh homemade bread. Remember, every sourdough journey is unique and full of learning moments. Happy baking and best wishes on your upcoming new arrival!