as long as you have achieved the necessary bubbles. You may let it wait at room temperature for an hour or more before baking; or you may even refrigerate it overnight. If it seems to have lost its bubble, you can bring it back to life by beating in another cup of flour blended with enough tepid water to make a batter; this will give the yeast something more to feed on and in an hour or so it will rise and bubble again as it gobbles its new food. You can even turn this batter into sourdough. Simply let it sit at room temperature for a day or two until it has soured, then bottle and refrigerate it. You can now use it in any sourdough recipe, or you can make sourdough English muffins: blend 1/2 cup of it with 1 cup flour and enough water to make a batter, add 1 tablespoon dissolved yeast, and let it rise; then beat in more flour and water, or milk, and add salt (proportions make no difference as long as you get your bubbles); let it rise and bubble again; and cook your muffins. Replenish the sourdough starter by mixing it with more flour and water or milk blended into a batter, and let sit at room temperature until it has bubbled up and subsided; refrigerate as before.