Peak

The point when a fed starter or levain has risen as high as it's going to go, just before it starts to fall. At peak the top is usually domed or just beginning to flatten, the inside is full of bubbles, and the yeast is at its most active. Many bakers use their starter at or just before peak for the strongest rise.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Put a rubber band on the jar at the starter's level right after feeding. It's the easiest way to see how high it climbed and when it started dropping back.