What is the best way to revive a neglected or dormant sourdough starter? Get step-by-step instructions for bringing a starter back to life after a long time.
1 Answer
Revive a neglected sourdough starter by discarding all but a tablespoon, then feeding it regularly with equal parts flour and water over several days until it doubles in size predictably. Patience is key!
Detailed Explanation:
Reviving a dormant sourdough starter requires a consistent feeding schedule to rebuild the yeast and bacteria populations. Here's a step-by-step guide:
- Assess the Starter: Look for any signs of mold (fuzzy or brightly colored patches). If mold is present, discard the entire starter. If it just has a layer of dark liquid (hooch), that's normal.
- Discard Most of It: Transfer about 1 tablespoon of the starter to a clean jar. Discard the rest. This reduces the acidity and allows the refreshed starter to thrive.
- First Feeding: Add 1 tablespoon of unbleached all-purpose or bread flour and 1 tablespoon of non-chlorinated water (filtered is best) to the jar. Mix well until no dry flour remains.
- Observe and Repeat: Cover loosely (a lid set on top, not sealed) and let it sit at room temperature (ideally 70-75°F or 21-24°C) for 24 hours.
- Regular Feedings: Repeat the feeding process (discarding all but 1 tablespoon, then feeding with 1 tablespoon flour and 1 tablespoon water) every 12-24 hours. You should start to see signs of activity (bubbles, a slight rise) within a few days.
- Increase Feeding Frequency: Once the starter is consistently doubling in size within 4-8 hours after feeding, it's ready to use for baking. You can then maintain it with regular feedings or store it in the refrigerator (feeding it once a week).
Pro Tip:
Don't be discouraged if it takes several days or even a week or two to revive your starter. The key is consistency and patience. Using whole wheat or rye flour for a feeding or two can sometimes give the starter a boost due to the higher nutrient content.