Is the Ginger Bug ready to use to make ginger ale on Day 3, or how long do you have to let to ferment before it’s ready to use?
I know it's developed the right bacteria when I see bubbles around the top before I stir it. That's a sign the bacteria is digesting the sugar producing carbon dioxide. That normally happens here about the second day after starting a new batch. If I used some from the old batch it's pretty much continuous like it is with sour dough.
BTW I have never been able to get bread to rise with just sourdough starter. I'd have never enjoyed bread before the availability of yeast I suppose.