Reviving a Neglected Starter
Upon occasion it might be necessary to revive a sourdough starter that has been left in the refrigerator for an extended period without the benefit of a regular feeding schedule. After researching this through multiple sources, I’ve concluded that I should take the following steps should my neglected sourdough starter ever need to be ‘revived’:
Day #1 AM
· Pull starter out of refrigerator
· Stir in the dark liquid that might have accumulated on top of starter (essentially alcohol) - some bakers
prefer to just discard this liquid, but I feel it actually adds flavor
· Let it sit out at room temperature for at least 8 hours
Day #1 PM
· Once again, stir in any accumulated liquid from top of starter
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· Loosely cover overnight at room temperature
Day #2 AM
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· Loosely cover and let sit at least 8 hours at room temperature
Day #2 PM
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· After ~1 hour, refrigerate
Day #1 AM
· Pull starter out of refrigerator
· Stir in the dark liquid that might have accumulated on top of starter (essentially alcohol) - some bakers
prefer to just discard this liquid, but I feel it actually adds flavor
· Let it sit out at room temperature for at least 8 hours
Day #1 PM
· Once again, stir in any accumulated liquid from top of starter
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· Loosely cover overnight at room temperature
Day #2 AM
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· Loosely cover and let sit at least 8 hours at room temperature
Day #2 PM
· Stir thoroughly with wooden spoon
· Discard all but 127 grams of starter
· Feed 127 grams of cool water & 127 grams of white bread flour
· After ~1 hour, refrigerate