Recognizing Your StarterAt some point, you stop staring at the clock and start simply looking at your starter.That is exactly what this article is about: how do you read what your jar is telling you?The Four Things to Look ForBubbles. Small bubbles throughout the mixture, with larger ones along the sides and on the surface, are the first sign of active fermentation. The more bubbles you see, the more active your starter is at that moment.Volume. An active starter visibly increases in height. This is where a rubber band around the jar proves its worth: mark the level immediately after feeding, and you can see exactly how much it has risen.Texture. An active starter feels light and somewhat airy, with a web of small holes when you cut into it or stir it. An inactive or exhausted starter looks flatter and denser.Smell. A healthy starter smells sour — sometimes mild and yoghurt-like, sometimes sharper and more vinegary, depending on temperature and feeding schedule. Both are normal.Recognizing the PeakAfter feeding, your starter follows a fairly predictable pattern.First, bubbles appear. Then the volume increases until the starter reaches its highest point — the peak.After that, it gradually begins to fall again as the available food runs low.The peak is usually the best time to use your starter for bread: fermentation activity is at its strongest.When the starter begins to fall afterwards, it is not necessarily “dead” or “broken”. It has simply used up much of its available food and can be fed again.How high a starter peaks varies from one starter to another, and also depends on the type of flour and feeding ratio. Some starters more than double in volume, while others rise by only a little over half.On its own, this does not tell you much about how healthy a starter is, as long as the pattern remains consistent.When Is a Starter Ready to Bake With?Not every bubble means your starter is ready.A useful, reliable starter:- becomes clearly active after feeding- shows plenty of bubbles- visibly increases in volume- reaches a recognizable peak- does this consistently for several days, rather than just once- smells pleasantly sour — never rottenA simple practical test is to take a spoonful of starter and drop it into a glass of water.If it floats, it contains enough gas that it will likely perform well in your dough.If it sinks straight to the bottom, it is probably not active enough yet — give it another feeding and a little more time.Signs That Need AttentionNot everything that looks unusual is immediately a problem, but a few things are worth keeping an eye on:Little to no activity after several consecutive feedings — it may be too cold, underfed, or your starter may still be in an early stage of development.A layer of liquid on top (hooch) — usually simply a sign that your starter is hungry, not a reason to panic.Progressively weaker peaks compared with previous feedings — this can indicate a weakened starter that needs some extra attention.For these and other irregularities, and what you can do about them, continue to Starter Problems.For signs that really are a reason to discard your starter — such as mould or unusual, vivid discolouration — see Starter Health & Safety.Learning to Watch Instead of MeasureThe best way to get a feel for your starter is simple:Feed it, mark the level, and take a look every few hours.Notice when the bubbles begin to appear. See when the rise is fastest. Watch for the moment it reaches its peak, and how long it takes before it starts to fall again.Do this a few times and you’ll begin to recognize the pattern of your starter, in your kitchen, without having to keep checking the clock.That is ultimately more valuable than any schedule you will find online.Part of the Starter Hub.Read next:Feeding Your Starter · Developing Your Starter · Starter Problems