How do I revive a sourdough starter from the fridge?

Reviving a sourdough starter from the fridge is a common concern for many sourdough enthusiasts. Don't worry, it's a straightforward process that I'll guide you through step by step.

Step 1: Take your starter out of the fridge

The first thing you need to do is remove your sourdough starter from the fridge. It's important to let it come to room temperature before proceeding with the revival process. This usually takes around 1-2 hours.

Step 2: Discard and feed

Once your starter has reached room temperature, it's time to discard a portion of it. This step is crucial as it helps remove any potential off-flavors or unwanted byproducts that may have developed during the time in the fridge. You can discard about half of the starter, or if you have a large amount, you can discard even more.

After discarding, it's time to feed your starter. To do this, add equal parts of flour and water to the remaining starter. For example, if you have 100 grams of starter, add 50 grams of flour and 50 grams of water. Mix everything together until well combined.

Step 3: Let it ferment

Now that you've fed your starter, it's time to let it ferment. Cover the container with a clean kitchen towel or plastic wrap and leave it at room temperature. The ideal temperature for fermentation is around 70-75°F (21-24°C).

Depending on the activity of your starter, it may take anywhere from 4 to 12 hours to see signs of fermentation. Look for bubbles forming on the surface and a slight increase in volume. This indicates that your starter is waking up and becoming active again.

Step 4: Repeat and maintain

After the initial feeding and fermentation, it's important to repeat the process to further strengthen your starter. Discard a portion of the starter again, and this time, feed it with equal parts of flour and water. Repeat this process every 12 hours for the next few days, or until your starter is consistently doubling in size within 4-6 hours after feeding.

Step 5: Store and maintain

Once your sourdough starter is fully revived and active, you can store it in the fridge again. Remember to feed it regularly, at least once a week, to keep it healthy and maintain its activity. If you're not planning to bake with it for a while, you can reduce the feeding frequency to once every two weeks.

By following these steps, you'll be able to successfully revive your sourdough starter from the fridge and continue creating delicious sourdough treats. Happy baking!

Jeremy Conroy

world cuisine, sourdough bread, travel, food culture

Jeremy Conroy is a passionate self-taught baker who fell in love with the art of sourdough bread making during his global travels. He takes pleasure in blending international flavors and techniques into his sourdough masterpieces.