u/Imaginary_Code9954

I started my sourdough journey on 12th April 2026 with whole wheat flour.

Fed it once a day for the first 6 days - saw a false peak at day 3, days 4-6 were inactive. Then moved to twice a day feedings - starter became active again by day 7.

It passed the float test on Day10 - was planning to bake on day 14 with bread flour. I read online that it’s better to incorporate some bread flour into the whole wheat starter before baking with it - so I did.

Then my starter kind of went back to being slightly dense. I gave it 2 days and today it’s kind of risen. I haven’t seen that tripling effect or dramatic overflowing etc.

How do I find out when I can bake with it?

Pic of the starter as of today attached.