How to Revive a Sourdough Starter

5 from 1 vote

How to Revive a Sourdough Starter

Learn how to revive a sourdough starter that has been sitting in the fridge using a simple discard and feeding method that brings it back to life in just days.

Prep Time5

Feeding Time10

Course: Ingredient

Cuisine: American

Keyword: how to revive a sourdough starter, how to wake up a sourdough starter, sourdough starter care, sourdough starter from the fridge

Servings: Starter

Calories: 114kcal

Author: Melissa Norris

Cost: Varies

Equipment

Jar w/Lid

Ingredients

1/4 Cup Flour (30 grams)
2 Tablespoons Water (30 grams)

Instructions

Remove your sourdough starter from the refrigerator and pour off any dark liquid on top. This liquid is hooch, a sign the starter is hungry, not ruined. Scrape off the top layer if it is discolored or dried out.
Avoiding the edges of the jar, scoop a small portion of the starter from the center into a clean glass jar, discarding the rest.
Add ¼ cup flour and 2 tablespoons warm water to the jar. Stir until smooth.
Cover loosely and place in a warm location out of direct sunlight.
Every 12 hours, discard half of the starter and repeat the feeding using the same amounts.
Continue feeding until the starter becomes bubbly, doubles in size within several hours, and smells pleasantly sour.

Notes

Tips for Success:

Ideal water temperature is 65 to 70°F. If your kitchen is cool, increase the water temperature to 80 to 85°F. If your tap water is heavily chlorinated, your results will improve when you use filtered or spring water.
Freshly milled flour is ideal. Otherwise, use whole-wheat flour to jump-start activity if your starter seems sluggish. All-purpose flour works well once the activity improves.
Always use a clean jar to prevent mold or contamination.
Do not rush the process. Strength builds over several days.
A gray or dark top layer is normal in neglected starters and can be removed.

Storage Instructions:

After your starter is fully revived and active, store it in the refrigerator if baking weekly. Feed it at least once a week to maintain strength. If baking daily, keep it at room temperature and feed every 12 to 24 hours.

Nutrition