We’ve all been there: life gets busy, and before you know it, your beloved sourdough starter has been sitting in the back of the fridge, neglected and forgotten. But don’t panic! Sourdough starters are surprisingly resilient, and with a little love, care, and patience, you can revive yours and have it bubbling with life again in no time.
Here’s everything you need to know about bringing your starter back from dormancy.
Don’t Toss It Just Yet
First, take a good look at your sourdough starter. If it has a tangy, vinegary smell, that’s completely normal. If you notice a layer of dark liquid (known as "hooch") sitting on top, don’t worry—that’s your starter’s way of saying it’s hungry. Simply pour off the liquid, and you’re good to go.
However, if you spot any mold or a funky, unpleasant smell, it’s best to start fresh with a new starter. Mold is a sign that your starter has gone bad, and it’s not worth the risk.
If it looks (and smells) salvageable, it’s time to start reviving!
Step 1: Start with a Fresh Foundation
To give your sourdough starter the best chance of revival, you’ll want to discard most of it. This might feel counterintuitive, but trust us—less is more when it comes to waking up a dormant starter.
-
Discard Almost All of It
Scoop out and keep only about 1 tablespoon (15g) of starter. Discard the rest—yes, really! This helps remove excess acidity and gives your starter a clean slate. -
Feed It Well
Add 30g of flour and 30g of water (equal weights). Mix it thoroughly until it has a thick, smooth consistency with no dry flour remaining. -
Cover Loosely
Use a cloth or a jar lid to cover your starter, allowing it to breathe while keeping dust or debris out. -
Leave It in a Warm Spot
Place your jar somewhere warm, ideally between 21–24°C (70–75°F). A cozy corner of your kitchen will work perfectly.
Step 2: Daily TLC (Tender Loving Care)
Now that you’ve started the revival process, it’s time to commit to a regular feeding schedule. For the next few days, you’ll need to feed your starter every 24 hours.
-
Discard Again
Each day, remove most of your starter, leaving only about 1 tablespoon (15g) behind. -
Feed It Again
Add another 30g of flour and 30g of water (1:2:2 ratio by weight). Stir well to combine. -
Watch for Signs of Life
Keep an eye on your starter. After a few days, you’ll start to see bubbles forming, and the tangy, yeasty aroma will return. This is a great sign that your starter is waking up!
Step 3: Look for Activity
As your starter begins to come back to life, you’ll notice some key signs of health:
- It doubles in size within 4–6 hours of feeding.
- Bubbles form throughout the mixture, indicating fermentation.
- It has a pleasant, tangy smell with no unpleasant odors.
Once your starter is consistently active and bubbly, you’re officially back in business! You can now return to your regular feeding routine and start baking delicious sourdough loaves once again.
Helpful Tips for a Successful Revival
- Be Patient: Depending on how long your starter was neglected, it may take 3–7 days of consistent feeding to fully revive it.
- Keep It Warm: If your kitchen is on the cooler side, place your starter in a slightly warmer spot, like near a sunny window or inside your oven with the light on.
- Don’t Skip Feedings: Consistency is key to waking up your starter and encouraging healthy fermentation.
When to Start Fresh
If your starter shows no signs of life after a week of feeding, it may be time to say goodbye and start fresh. It happens to the best of us, and starting over can sometimes be the easiest path forward. You can check out our range of Sourdough Starters here!
Reviving a sourdough starter may seem daunting, but it’s a simple process that just requires a little time and care. Whether you’re baking for the love of it or impressing your friends with your sourdough skills, your starter will soon be bubbly and thriving again.
Happy baking—and may your sourdough adventures be as fulfilling as the loaves you create! 🍞✨
