By now, your sourdough starter should have doubled in size.
You should see plenty of bubbles, both large and small. The texture will be spongy and fluffy. It should also smell pleasant, fruity and slightly alcoholic.
If these conditions are met, your starter is now active and ready to use!
Please bare in mind, if your starter is not ready at this point, which is quite common (the room temperature might be too cool and the wild yeast might need more time to grow etc.), continue to feed it for one to two weeks or more. A little patient is needed as everyones environment is different.
As long as your starter is bubbly and it has doubled in size, you’re ready to go.