How to Revive a Weak Sourdough Starter
If your starter looks sad and lifeless, don’t worry—this gentle routine can bring it back to life in just a few days. Stick with it, and you’ll see bubbles, rise, and that tangy smell again soon!
Equipment
- A clean jar
- Whole wheat or rye flour (for extra strength)
- Lukewarm water (not hot!)
- Kitchen scale (optional, but makes things easier)
Instructions
- Daily Routine (Do this morning and evening)
- Discard Most of Your Starter: Scoop out and throw away all but 1 tablespoon of your starter. This gives the new feeding room to grow and keeps your starter fresh.
- Feed It 75g whole wheat or rye flour, 25g lukewarm water.
- Mix it well until it’s smooth and thick, like a thick pancake batter.
- Keep It Warm.
- Keep Going for 3–5 Days
Notes
Your starter loves warmth. Aim for about 75°F (24°C). Try these spots:
• Bubbles forming
• A cleaner, sour smell
• It rises higher and faster after feeding When It’s Ready to Bake: Look for these signs:
• Doubles in size within 4–6 hours of feeding
• Smells pleasantly sour (like yogurt or fruit)
• Full of bubbles
• Passes the float test (a spoonful floats in water) Pro Tip: While reviving your starter, use the discard to make quick recipes like pancakes, crackers, or muffins—no waste, and super tasty!
- Inside the oven with the light on (oven off!)
- On top of the fridge
- Near a warm appliance or wrapped in a towel
• Bubbles forming
• A cleaner, sour smell
• It rises higher and faster after feeding When It’s Ready to Bake: Look for these signs:
• Doubles in size within 4–6 hours of feeding
• Smells pleasantly sour (like yogurt or fruit)
• Full of bubbles
• Passes the float test (a spoonful floats in water) Pro Tip: While reviving your starter, use the discard to make quick recipes like pancakes, crackers, or muffins—no waste, and super tasty!