I recently obtained Jeff's Pasty's culture and I am unsure when it is ready to be used for dough. I made a 2-pizza test batch last night and had two different containers with culture. One was freshly washed like Wood describes and the other was lightly washed with new flour and water (that one had been fed 4 days before). By washed I mean removing some culture and then feeding the remaining amount.
Below are some pictures of what I thought may be ready. I actually used 95 g of the gooey and 55 g of the wet.
What should it really look like?