- In the evening of day 15, I stirred the starter, discarded all but 50 grams, and fed it 100 grams of whole wheat flour and 100 grams filtered water, mixing it up so there was no dry flour left.
In the afternoon of day 15, the sourdough starter had more than doubled in size and was active enough to use for focaccia. I also tested it out by dropping a piece of it into a cup of water to see if it would float (it did!). This is how you can test if your sourdough starter is mature enough to use in a recipe.
(In case you were wondering, the focaccia was a complete and utter disaster unrelated to my trusty sourdough starter. But I'm not giving up.)
Image Source: POPSUGAR Photography / Tara Block