Point of maturity.
I’m new to bread baking. I read Ken Forkish’s book Bread Evolutions and used his formula to create my own sourdough starter or levain as he calls it.
I had no problems getting the starter going and have fed it after one week so it is currently two weeks old. But I have a question on leaving it out for the 23 to 24 hour period after feeding it. In his book Forkish talks about temperature variance during this time period and that if the temps are warmer the starter will reach “the point of maturity sooner.” I can’t find a definition of “point of maturity” in order to visually asses if the starter is ready for the fridge. In his book he states “Eventually, you’ll figure it out.” Pg 67 on my kindle.
Any guidance on what “the point of maturity” looks like?
PS- I’ve been very happy with his book and have baked most of the breads in it to great success. I just want to tighten up what I’m looking for.