Working on my first sourdough starters. I've been using the 'natural' method (no added yeast) and things have progressed rather quickly. I have whole wheat, rye and white sours started and am currently in day 4. My question is about timing of adding the next round of flour/water; seems as if I am supposed to wait until tomorrow to feed these (24 hrs would be 10am tomorrow) and the sour has already risen and started to fall back down. Should I go ahead and feed these after they rise and fall or should I wait until the estimated time is up?
L-R is white, rye and whole wheat...as you can tell the white has already began to collapse a bit