Sourdough Starter Troubleshooting Guide and FAQ
Basics + FAQ Maintenance Baking Troubleshooting
Many people are creating sourdough starters and exploring sourdough for the first time. It’s exciting to see people diving into a subject that I’m so passionate about!
Over the past month, I’ve received many questions on sourdough starters. To create a helpful and easily referenced resource, I’ve put together an extensive Sourdough Starter Troubleshooting Guide below.
If you’ve already established a strong sourdough starter and are experiencing troubleshooting issues related to bread baking, please check out my Sourdough Bread Troubleshooting Guide.
Here you’ll find answers to the following questions and much more:
- How do I get started?
- How can I reduce sourdough discard and waste?
- What flour should I feed my starter? What is a feeding ratio?
- Why isn’t my starter more active? Should I start over? When can I start baking with it?
Note: If you have additional questions not addressed, please leave them in the comment section.
Skip to Various Sections:
Basics + FAQ Maintenance Baking Troubleshooting
Sourdough Starter FAQ:
Q: How do I get started?
A sourdough starter is a culture of naturally occurring wild yeast and lactic acid bacteria used to make naturally leavened, fermented bread. Sourdough starters are active organisms that require regular feedings for best results.
If you’re new to sourdough baking and interested in creating a starter from scratch, I recommend checking out this list of my favorite sourdough resources and tools before getting started.
While I don’t have a sourdough starter recipe, I recommend The Perfect Loaf’s starter guide or Baker Bettie’s starter guide. Be patient as it can take up at least 2 weeks (or longer) to build an active, strong sourdough starter ready for bread baking.
Q: Do I really need a kitchen scale?
Yes. This is less of a deal-breaker for creating a starter, but vital for bread baking if you’re looking to achieve consistent results.
Volume measurements are wildly inaccurate (on that note, be sure to learn how to measure flour properly!) and will not yield consistent results for sourdough baking. I recommend this basic scale, but any accurate scale with 1-gram increments will work.
Q: Where are your starter jars from?
I’ve found Weck jars to be perfect because they’re straight-sided. This makes them easy to clean and offers a visual clue as to your starter’s activity level.
If you would prefer to use something else, choose a container that meets the following criteria: 1) easy-to-clean, 2) glass, 3) includes a lid, which can be set askew or is not airtight, 4) is appropriately sized and allows your starter to grow at least 3-4x in volume.
Q: Do I have to discard sourdough starter? How can I reduce flour waste?
Yes! Discarding part of the starter is required to maintain a healthy sourdough starter. This actually reduces waste, as it means your starter remains small and requires less flour during feedings. Also, please remember that homemade bread is less wasteful and less resource-intensive than packaged store-bought bread.
When I’m not baking bread, I scale down my starter. If I do plan on making bread, I simply scale it up during the previous night’s feeding (same feeding ratios, just larger quantities) before preparing sourdough bread or sourdough pizza dough the next morning. Please remember that you can always scale a starter up or down; the volume of your starter does not have an impact on its strength.
The best way to reduce the amount of sourdough discard during each feeding is to maintain a small starter or use the discard in sourdough discard recipes or for bread baking. You can also compost discard or gift dry sourdough starter to friends.
Note: If you want to use the discard, but don’t want to bake every day, you can compile the discard into one jar at each feeding and store this in the refrigerator. You’ll need to bring it back to room temperature (wake it up!) or give it additional feedings, depending on what you are using it for.
Q: Why do some starter guides call for different types of flours?
Methods will vary depending on a baker’s preference and experience. While you can make a sourdough starter with many flour types (do not use bleached flour for any bread baking), whole grain flours will generally yield faster results.
Rye flour is one of the best, as it is higher in nutrients than other whole grain flours. Extra nutrients will often speed up the process. If you don’t have access to rye flour, organic whole wheat flour is the next best option. Most starter guides will transition flour types and instruct you to change feeding ratios as it builds strength.
Whole grain flours contain the germ and endosperm, which become rancid if stored for extended periods at room temperature. Make sure your flour isn’t spoiled before starting.
Q: What kind of flour should I feed my starter?
Sourdough starters can be made and maintained with many different types of flours. All sourdough starters will behave differently, but different flours will yield different characteristics and flavor profiles.
Once your starter is active, I generally recommend feeding it with the type of flour that you will most often bake with. Therefore, if you’re making mostly whole grain bread, you might want to maintain a whole wheat (or predominantly whole grain) starter.
If you plan on baking with bread flour, you might want to slowly transition it to bread flour or unbleached all purpose flour over time. See more on transitioning to different flour types below.
Q: Can I make a gluten free sourdough starter?
Yes, this is possible! Gluten free starters behave extremely differently and require a completely different baking approach. There are various flour options you can try, so you’ll need to do more research to figure out what is best for you.
I am not experienced with gluten-free sourdough baking, but there are great resources (Vanilla and Bean, as well as King Arthur Flour) out there if you’re interested.
Q: Can I use packaged yeast in my starter?
No! Sourdough starters are cultures of wild yeast/lactic acid bacteria. You cannot jumpstart or create an a sourdough starter from commercial or dried yeast. It sort of defeats the point.
Q: What is a 100% hydration starter? What does that mean?
Hydration refers to water (or other liquids) quantity relative to total weight (grams) of flour. A 100% hydration sourdough starter is fed and maintained with equal parts flour and water by weight. Most sourdough bread recipes call for and use this type of starter.
Starter Maintenance Questions;
Q: Can I switch or transition flour types over time?
If your starter is brand new, I don’t recommend constantly switching your flours (type or brand) as this will impact its activity and can create confusion if you’re looking to establish a solid feeding schedule.
However, if your starter is active and mature, you can change flour type as desired or needed. I recommend transitioning the flours slowly over the course of a week. Remember that flours behave differently and you may need to adjust your feeding schedule.
Q: How do I scale my starter up or down for baking or other reasons?
Simple increase or decrease the quantities in your next feeding using the same feeding ratio (see explanation below) to maintain your current schedule. Example:
Current Starter Feeding: 20 grams starter: 100 grams flour: 100 grams water (1:5:5 ratio)
Scaled Down Starter: 5 grams starter: 25 grams flour: 25 grams water (1:5:5 ratio)
Scaled Up Starter: 40 grams starter: 200 grams flour: 200 grams water (1:5:5 ratio)
Q: Can I preserve my sourdough starter in case something happens? What’s the best way to gift it to other people?
For long term storage, I recommend keeping dried sourdough starter on hand. Follow this guide on how to dry sourdough starter. Great for an emergency back-up or for gifting to friends and family.
Q: Can I refrigerate my starter if I don’t bake frequently?
Yes. If you don’t bake frequently or are going out of town, you can refrigerate a healthy sourdough starter for long period of time. Cold temperatures slow yeast and bacteria activity and will naturally extend how long your starter can sit between feedings.
I don’t recommend continuous refrigeration as it can change the balance of wild yeast/lactic acid bacteria and yield inconsistent results. However, it’s a great option for short-term breaks!
Before refrigerating your sourdough starter, discard a portion and give it a regular feeding. Allow the mixture to sit at room temperature for roughly 1 hour before transferring it to the fridge.
Once you are ready to resume regular feedings or bake with your starter, remove it from the refrigerator and allow it to sit at room temperature (ideally between 74°F-78°F) until it is bubbly and has reached peak activity. Continue with regular feedings and observe its activity.
Depending on how long it has been refrigerated, a refrigerated sourdough starter may require an additional 2 to 3 regular feedings at room temperature before it has resumed regular activity levels and is strong enough for baking sourdough bread or sourdough pizza.
Q: What do you mean by feeding ratio? Which feeding ratio should I use?
Feeding ratios are used to indicate the ratio of sourdough starter, flour, and water in each feeding. Here are a few examples:
1:1:1 ratio = equal amounts of sourdough starter, total flour, and total water by weight. [Eg. 20 grams sourdough starter: 20 grams flour: 20 grams water].
1:2:2 ratio = [Eg. 20 grams sourdough starter: 40 grams flour: 40 grams water]
1:5:5 ratio [Eg. 20 grams sourdough starter: 100 grams flour: 100 grams water]
*Most sourdough starter guides begin with a 1:1:1 ratio. As your starter becomes more active (more wild yeast/lactic acid bacteria), you will change your feeding ratio to account for the increased activity level.
Once your starter is active and on a reliable feeding schedule, you can adapt your feeding ratio as needed to adjust baking timelines, etc.
Sourdough Starter Baking Questions
Q: How do I know when my starter is ready for bread baking?
Before baking, your sourdough starter should rise predictably and be on a reliable, consistent feeding schedule. If your starter is struggling to rise between feedings or taking a significantly long period to reach peak activity, it is most likely not strong enough to leaven bread.
This might vary depending on the type of flour you’re using, but your starter should at least double in volume (or more) at peak activity and pass the float test.
My current feeding and starter activity: My two-year-old starter is currently fed King Arthur unbleached bread flour. Using a 1:5:5 ratio, my starter peaks in about 10-12 hours when held at a temperature of roughly 75F.
Q: Do I have to use my starter at peak activity? Can it be used early or late?
Once your starter is active, you can play with these elements to introduce different flavor profiles into your bread. Younger starters will have a more delicate, sweet flavor. Peaked, slightly fallen starters are higher in acetic acid and will contribute more sourness/tanginess to your loaf.
I prefer to use my sourdough starter at peak activity and when it is just beginning to fall, as this has yielded the best results for me. Remember that changing these variables will impact your dough and bulk fermentation times.
Sourdough Starter Troubleshooting
Q: My starter is developing mold. How do I know if my sourdough starter is bad?
If your starter is developing any mold (pink, etc.), throw it out immediately. There is no way to fix or salvage a moldy starter. Check your flours (are they rancid? spoiling?) before starting over.
Q: My starter isn’t showing any signs of activity and it has been several days. Did I kill my sourdough starter?
Be patient and try placing it in a warmer area of your home (76F-80F is ideal). Use your nose as a guide, as it a better tool than visual activity in the beginning. Use recipes as guidelines, not strict timelines. If your starter peaks in activity, feed it. If it sluggish, wait and give it more time.
Many guides indicate that your sourdough starter should be active and ready for baking within less than a week. This is best case scenario and is not common. Many starters take up to 2 weeks or longer to become active enough to use in bread.
Q: My starter was really active on day 2 and 3, and then there was zero activity. What is happening?
It is common for a sourdough starter to have a surge in activity those first few days and then die down. This is normal and the results of another type of bacteria build up, not an indication that your starter is dead.
It will pick up again with time and the right types of bacteria (wild yeast/lactic acid) will increase and become more stable.
Q: My starter is active, but is barely rising between feedings. What do I do?
Stay the course, be patient, and continue with regular feedings until it strengthens. If you’re using a smaller ratio of sourdough starter in your feedings, consider increasing it until the starter gains more strength.
If your starter is not doubling or growing substantially in volume between feedings, it is not strong enough to leaven dough. You can certainly try baking, but you most likely will not achieve proper fermentation.
Q: Why isn’t my starter passing the float test?
Float tests are not fool-proof, but are generally reliable for 100% hydration sourdough starters (starters that are fed equal portions of flour and water). Failed float tests generally indicate the following:
- Your sourdough starter is too young and not strong enough for bread baking.
- The starter is strong and active, but not quite ready. Allow the starter to sit at temperature for another 30 minutes or hour and test again.
Q: My ambient kitchen is very cold. What can I do?
Wild yeast prefers warmer temperatures. If you’re dealing with cooler temperatures, your sourdough starter will take longer to develop, require more time to peak between feedings, and your bulk fermentation time for bread baking will be extended considerably. This isn’t a deal-breaker, but something to be aware of.
You can try storing your starter in an oven with the light on (please use an ambient thermometer to keep an eye on the temperature as some ovens can easily become too hot). You can also try placing your starter container in a microwave next to a warm bowl of water.
If you’re serious about bread baking and struggling with temperature regulation, I highly recommend a bread proofing box (I own this Brod & Taylor one and love it).
If you enjoyed this post, be sure to check out my other sourdough bread baking resources:
177 Comments on “Sourdough Starter Troubleshooting Guide and FAQ”
My starter is 2 months old doubling in 10-12 hour range, passes float test but still will not leaven bread. Any ideas on what I am doing wrong? I have tried three different recipes.
It should definitely leaven bread! Are you working with a cold kitchen? If so, you’ll need to extend your bulk fermentation time significantly. Stay patient and keep watching the dough for the right signs that it is well fermented!
My oven had fermentation function. Can I put my sour dough starter into oven m turn on fermentation function ?
Never heard of that function, it sounds more like a proofing option. Definitely an option, but I don’t know what the temperature is, so I can’t really offer any advice!
I have a 10 month old starter that I use regularly a few days ago I fed it and when ready I made my recipe. When it was time to divide and shape I noticed the dough had a strong sulphur smell. I fed the starter to try again and now 12 hours after feeding the starter smells the same, rotten eggs when stirred. Nothing has changed except I used a new batch of flour from the mill I get it from. Same type just different batch. What can I do? Is it salvagable? Please help
Hi Nicole! I’ve never heard of that type of smell – that is very strange. Are you noticing any type of mold or discoloration? If not, I think it’s fine, but have never heard anyone describe that type of smell before with a starter. Sounds like maybe there is some bad type of bacteria in there. Not necessary unsalvageable, but I would recommend switching to a completely new jar and using a different bag/brand of flour for several feedings to see if it improves or resolves itself.
Hello and thanks for the tips. I’m on my seventh starter, ready to give up. I have tried all purpose flour, bread flour and whole wheat flour. I’ve used the 1:1:1, 1:2:2 and 1:5:5 ratios. After the second day the starter no longer rises, it isn’t dead but it’s unlikely it will leaven the bread. I keep the starter in my cabinet up high, temp is between 75-80 degrees.
When I first began I was using cups to measure the first 2 starters, then I begun to measure using grams. Using cups the second day was like a bad science experiment that overflowed by jar, then the starter did nothing.
I’m wondering if I’m not feeding it enough, I don’t mean time intervals I mean enough flour. My last starter which I threw away this morning I would take 20 grams of the existing starter and add 100 grams of water and 100 grams of flour.
Thoughts?
I have been trying to grow a healthy starter for a LONG time. Like maybe two months! I’m in Denver, and I figure that we have less wild yeast in the air here, because of our dry climate. It is becoming discouraging! I have some activity, but I have never made it past the starter doubling in size. Usually it is less than that.
Today I began a new regimen – I am using 20-25% organic rye flour along with my wheat flour for feeding.
Do you have any other suggestions for me?
Hello, Thanks for this post! I saw on a youtube video, this guy saying we should taste the starter and if it is too sour then don’t use it as it will fight with the gluten. My starter is pretty sour as is… How do I fix this starter to make it less sour so I can bake with it? Or can you confirm that that is really true… to not use a starter that is too sour? Thanks!
Hi Laura,
Thanks for this post – I’m so excited to explore your website further, once I get this starter active! I’ve been doing a lot of guessing/checking…it seems like every site has a different “recipe.” It’s been a little over 2 weeks and my starter smells good and has small bubbles on the top, but just will not double! I think I may try feeding it with a 1:2:2 ratio for a few days and then a 1:3:3 and see if that helps. Then do I have to get it back to a 1:1:1 before I bake?
Thanks so much,
Julia
Hi. Started my starter yesterday with King’s Arthur Organic Whole Wheat at 1:1:1. Today, day 2, starter is very very active and is smelling very strongly and acid. Not at in a pleasant with notes of sour way. Anything wrong? Maybe my kitchen is too hot and humid? I’m in FL
My 2 month old starter is healthy, doubling or more at only 2-3 hrs then sliding down a bit, at room temp. I have plenty of discard for the week so at what stage can I just put it in the frig for a week? After I feed it and let it rise & peak, or do I feed it & put directly in frig? Thank you for your precise explanations, it has been very helpful.
Hi,
I have a two week old starter that ONLY rises in a warm (~90°) oven. At room temperature (75°-77°) it might rise 25-30% After 12 hours. I refuse to keep my oven on all day just to make it happy. I saw in a couple comments above you said to feed it at its peek?? Do you think this will make it more happy and active? Thanks for any tips.
Hi Andrea! Your starter is still relatively young – and it sounds a bit sluggish based on your description. There is no such thing as a starter that will only be active in 90F temps (that is actually very warm, and I don’t recommend holding a starter or dough at that warm of a temperature ever, because it is hard to control and manage).
Your starter will always rise more slowly at cool temperatures, which just means that if you’re keeping it at room temperature, it will need more time to reach peak activity. Peak activity means that the starter has run out of food, and you’ll start to see a flattening of the surface and it will not expand/grow any more – that is when I feed my starter – and regardless of what temperature you keep it at, you still want to follow that guideline. The time it takes will vary based on the temperature, hope that makes sense.
However, if your starter is only increasing 20%-30% and that is it’s “peak” – it just means you need to continue to build up its activity and get it stronger before baking. Use as slightly warmer water (90F) with feedings, hold it at 75-78F (ideal environment), and use some whole grain flours (which will help increase activity). Hope this helps!
Hi, thanks for the post! My starter is 8 days old and is doubling in size within 4-6 hours after feeding but it’s not passing the float test. Does that mean it’s still not strong enough and I should just continue with the feeding schedule?
Thank you!!
Hi I also have the same problem I keep the starter in fridge, I took it out to feed it , it’s more than doubling in volume but not passing float test. I had used this before I usually take it out feed it keep it overnight on my counter it used to work. How do I fix this?
My starter rises (doubling in 10 hrs or so), but there are hardly any bubbles to be seen, and they’re really tiny. The starter passes the float test, but baked bread does not rise very much. What’s going on? Thanks.
Hi Kaaren, I have this exact same issue and have been scouring the internet for an answer, but I have not had any luck, have you?
Thank you
Judy
Laura, my starter doubled and floated. Good bulk fermentation,rise. Proofed for 2 hr with dent tesr,shaping OK. Loaf didn’t get much oven spring, no ears and gummy crumb.
Any thoughts for my next bake ? Gwen
It sounds like an under proofing issue, but I would need more details about the crumb to know. Potentially related to your temperature – there is no set bulk fermentation time, so 2 hours proof doesn’t really mean anything or help give me an idea, total bulk fermentation time is all dependent on your ambient temperature and other variables – I only am able give a rough estimate based on one specific temperature in my recipe).
I recommend reading this troubleshooting post and watching my full Youtube video for visuals to maybe given an indication of where things might have gone wrong.
Hope this helps!
My starter seems to be a bit of a dud after four days. Just small bubbles. But my question is about whether I should be cleaning my jar at the feedings. All the photos I see of starters have a nice batch of starter at the bottom of a very clean glass jar. I’m probably doing something wrong, but I don’t see how it’s possible to pour out this stuff and then add more flour/water and stir without coating the inside of the glass. For that matter, I don’t see how anyone can precisely measure out, say, 113g of flour and water, when there’s always extra sticking to the jar, spoons and whatever bowl is being used.
Four days is very young and it is normal not to see much activity at that stage. As I’ve mentioned, it usually takes up to 2 weeks for the starter to become reliably active and produce decent activity.
If you want, you can transfer your starter to a new jar once it becomes reliably strong (I like to do this pretty often sometimes because the jar will inevitably get kind of messy – it isn’t necessary, it’s just my personal preference and that is also why I can maintain a very accurate amount of carry over) – but definitely scrape down the side of the jar after each feeding.
The way that you can precisely measure it out is by measuring your vessel (without any starter), seeing its weight once you’ve removed your discard, and then taring the container with your scale. Taring is how you know exactly how much you’re adding.
Hello! This post was really knowledgeable ?
I recently started with my sourdough starter. Day 1 ans day 2 i fed it once . Day 3,4 and 5 I fed it twice. And day 6 and 7 I fed it thrice. The temp here is arounf 38-40 degrees. I am not following specific time but feeding it when i feel that it’s beginning to fall after reaching its peak.
Is this the right thing to do or should I wait for the fixed time of the day to feed it..
My starter is doubling in size since the 2nd day itself. But post day 7 it is but still hasn’t passed the float test.
Really not understanding what should be done?
Your suggestion would be of great help! Thanks ♥️
Hi! Yes, my starter maintenance preference is to ALWAYS feed your starter when it reaches peak activity (not some arbitrary schedule) – this will lend itself to maintaining a very healthy, strong starter.
It sounds like you’re working with extremely hot temperatures, so you’ll need to be very careful with it as it will have the tendency to peak and fall very quickly if it’s strong. You can change the ratio to slow it down, use cold water for feedings, or find a cooler area of your home to store it in.
Float tests aren’t necessarily fool proof, because if you’re using different flours to feed your starter, the density of the starter will be different. As long as the starter is doubling in volume in roughly 8 hours or so (or faster), it *usually* is strong enough to leaven bread. However, you really won’t know for sure until you try baking a loaf!
Thank you soooo soo much ! This makes me more confident about the whole process ♥️?
Hi Laura
Thanks so much for the post.
I’ve tried twice with my sourdough starter. The first wasn’t very active and wouldn’t float, and the second just became completely inactive after around day 4. I ended up throwing it away on day 7 because it hadn’t moved, even when housed in an warmer cupboard. (The cupboard was dark though. Is that a problem? A couple of people have mentioned oven with light on…)
You can see some pics of my attempted starter on Instagram @rosalindskitchen
I’m very confused as I’m following instructions pretty closely!
I was using 115g tap water to 100g strong unbleached bread flour for the feeds and I was keeping 70g I’d started each time.
You mentioned don’t feed it before or after the rise?
Perhaps also some rye flour would help?
If you had any insight or suggestions they would be most helpful as I muster the energy to try again!
Thank you! Rosalind x
Hi Laura,
Thanks for the lovely post – you’ve explained things really clearly!
My starter is pretty young and slow, so I want to continue feeding its ready. Based on your post, is it correct that I can I scale back to a smaller amount of starter, flour and water at each feeding to limit waste even during this “maturation” period (Ex: 20g starter to 20g flour and 20g water)?
Absolutely!! You can always scale down the total quantity (at any time), just be sure that you’re using the same ratio for the starter, flour, and water in those feedings (1:1:1, for example) if you want it to continue to maintain a similar feeding schedule as to what you have now. Hope this helps clarify! If you have any follow up questions, don’t hesitate to ask.
Thanks for the fast response Laura 🙂 One more question – my starter looks rather stiff and dry, even towards its peak (currently being fed with white rye flour, all I could get a hold of asides from All purpose). Is this normal?
Hi Laura. I am on my attempt two at sourdough starter journey (whole wheat). Its currently day 7 already but the starter doesnt seem to be quite ready yet. After the initial burst of activity till day 3 with 24hrs (1:1:1) feed regime, the starter barely showed any bubbles when i switched to 12 hourly feed. On moving back to 24hrs feed on day 6, i could finally see the bubbles again and the starter rising by 25% of its mark. I am little skeptical now on how should i proceed next.
That is still a very young starter, so just stay with it! Also, be sure not to feed it if it is not at peak activity – I’m not sure if you switched to 12 hour feeds because you increased the amount of starter in each feed or just because? It took my starter a good 2+ weeks to get fully active and double. Just continue as is and be sure that you’re feeding the starter when it hits peak (not before and not after it has fallen). If your kitchen is very cool, try to place it in a warmer spot. It will strengthen over time.
Hi Laura, thanks for your insights. I wanted to update you that after two days of switching back to 24hrs feed, my starter began to double up within 12 hrs. While there wasnt a fall noticed, taking the rise as a cue, i have started feeding the starter every 12hrs now.
Hi there – do you have any recommendations specifically for gluten free sourdough resources?
Thanks so much
Hi Andi,
I haven’t tried these myself, but I know Traci of Vanilla and Bean blog has a gluten free sourdough starter guide, and King Arthur Flour does as well. It is very different, so would probably require a lot more additional research, but I’ve heard it can work quite well. Hope this helps!
Laura
Hi! Thank you for this post, it is wonderful! My starter is 23 days old, and is finally rising consistently. Feeding schedule is 10g starter: 20g H2O: 20g WW flour every 12 hours. My question is what should the consistency of my starter be? It is definitely not pour-able, I have to spoon it out of the jar. Should I adjust the feeding to create a less viscous starter or is high viscosity okay? Thinking I will start with waffles or pancakes before I try bread, but curious if high viscosity is a problem when is comes to baking/ if I am doing something wrong? Thanks for your help!
Hi Dana! So happy to hear that it’s helpful. So, I would consider your starter still pretty young if it takes about 12 hours to peak using a 1:2:2 ratio (10 grams starter, 20 grams water, 20 grams flour) using whole wheat flour. Temperature is really important too, so I don’t know that variable, but I’m assuming your kitchen is around 70-72F?
You have a 100% hydration starter (equal parts water and flour at each feeding), which is common and I would recommend sticking with that. The texture should change from when you first feed it (thicker) to when it peaks in activity (airy and active, and not quite as thick), so viscosity is not quite that simple. If it peaks and falls for a long time, it will become very soupy. You might want to watch my YouTube video for more visuals as to what my starter looks like at peak: https://www.youtube.com/watch?v=KkulM98briI
If it’s doubling or more in that time span, you *could* try baking with it, but I would personally build up its strength more.
Yep! I would definitely recommend using the discard for a recipe like that as you continue to build up its strength. If you need more help, feel free to send me pictures at laura@abeautifulplate. It’s hard for me to judge how a starter is behaving without some visuals.