A peaked starter is full of life and ready to raise your dough but what if it peaks before you are ready to bake?
Timing your starter can feel tricky, especially if you’re juggling work, sleep, or unexpected delays. The good news? You don’t have to waste an overripe starter or rush your bake. With a few simple adjustments, you can work around your schedule and still bake great bread.
What Does “Peaking” Mean?
A sourdough starter “peaks” when it’s at its highest point of activity usually 4-6 hours after feeding in a warm kitchen. It’s bubbly, domed, and full of gas, with a texture like airy mousse and a mild tangy smell.
At peak, your starter has the strongest leavening power. This is the ideal time to mix your dough.
Beginner Tip: Mark the level of your starter on the jar with a rubber band or whiteboard marker. Watch how long it takes to double, that’s your peak time.
How Long Does a Peaked Starter Stay Usable?
Once it peaks, your starter starts to collapse as the yeast exhausts its food supply. But don’t worry it doesn’t instantly become useless.
- Usable Window: About 4-6 hours after peak at room temperature.
- Signs It’s Still OK: Bubbles remain, it still smells pleasant, and it hasn’t gone completely flat.
If you can’t bake during that window, here’s how to adapt.
1. Short Delay (Up to 12 Hours)
What to do: Stir it down gently and leave it on the bench.
This redistributes the gases and slows down activity slightly, giving you a bit more time before it over-ferments.
Best for: When you just need a few extra hours before mixing your dough.
Beginner Tip: If your kitchen is warm (above 26°C), fermentation speeds up. Consider moving your starter to a cooler part of the house even a chilly laundry or pantry shelf.
2. Medium Delay (12-24 Hours)
What to do: Pop your starter in the fridge.
Refrigeration slows fermentation dramatically. If your starter is close to peak and you won’t use it until tomorrow, the fridge buys you time.
Best for: Delaying your bake until the next day.
To use: Take it out 1-2 hours before baking so it warms up, or feed it again if it’s started to collapse.
Beginner Tip: Your starter will continue to rise a little in the fridge before slowing down. Don’t screw the lid on too tightly. Use a loose cover or cloth.
3. Longer Delay (24+ Hours)
What to do: Feed with a 1:2:2 ratio.
This means:
- 25g starter
- 50g flour
- 50g water
This dilutes the acidity and slows the fermentation process, giving you a longer rise and delaying the peak.
Best for: Planning ahead when you know you won’t be baking for a day or two.
Why it works: More fresh flour = more food = slower journey to peak.
Beginner Tip: Keep track of feeding times and ratios in a notebook. It’ll help you learn how your starter behaves in your specific kitchen.
What If My Starter Collapses Before I Bake?
If your starter has peaked and then fallen, don’t toss it.
- Still Bakeable? Yes, it’ll still leaven bread, but the rise might be slower and the flavour more tangy.
- Want Better Rise? Feed it again to bring it back to peak.
A refresh feeding (1:1:1 or 1:2:2) will wake up the yeast and restore strength.
How to Tell It’s Overripe:
- No visible rise
- Runny, sour-smelling
- Bubbles have mostly popped
Final Thoughts
Your sourdough starter should fit around your life, not the other way around. With a little planning, you can stretch or shorten its timeline to suit your schedule.
Whether you’re baking now, later today, or tomorrow, managing your starter’s peak is totally doable. Watch it, feed it, and learn its rhythm, you’ll get the timing right more often than not.
Use this guide to help plan when your starter will peak based on your environment and feeding ratio.
|
Room Temperature |
Feeding Ratio |
Time to Peak |
Ideal For |
|
30°C+ (Very warm) |
1:1:1 |
3–4 hours |
Very fast turnaround. Watch closely to avoid missing the peak. |
|
|
1:2:2 |
5–6 hours |
Great for stretching out time in hot weather. |
|
25–28°C (Ideal range) |
1:1:1 |
4–6 hours |
Balanced and predictable. Most recipes are based on this. |
|
|
1:2:2 |
6–8 hours |
Slower rise. Ideal for managing peak across a busy day. |
|
20–24°C (Cooler climate) |
1:1:1 |
6–8 hours |
Slower rise. Keep starter in warmer spot if needed. |
|
|
1:2:2 |
8–12 hours |
Perfect for overnight fermentation. |
|
Below 20°C (Cold environment) |
1:1:1 |
8–12+ hours |
Long fermentation. Starter may need a warmer spot. |
|
|
1:2:2 |
12–16 hours |
Use for low-maintenance, overnight or fridge-fermented feeds. |