sourdough starter coming back to life
i made a large batch of sourdough starter about 6 months ago (or more?). i put it in to two jars and it's been in the fridge since then. what is the best way to bring it back to life quickly?
pour off the liquid, discard some starter and start over? or pour off liquid and just start re-feeding it? how long do you recommend taking to feed it before using again? other thoughts?
thanks!
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3 Comments:
I am no expert but in the past I have not poured off the liquid. I stir the separated starter and then feed it. Feeding several times a day and stirring between feedings will bring back my starter in a couple days time.
climbhighak at 5:51PM on 10/19/09
Just like any mother, she doesn't like being ignored! You've got a very fermented mother on your hands. If it was me, I'd throw it out and start all over, it's been feeding on itself and you really don't know what active yeast is still there left alive.
I feed my mother once a week at the minimum and even then she gets a little cranky from time to time so I throw her a treat like some rye or spelt flour.
Mothers can be so demanding!! If you need proportions for your mother, just let me know. Ciao!
Judith klinger at 11:13AM on 10/20/09
Don't pour off the liquid. Stir to combine, add a little flour and water and see if it starts to come back to life within 48 hours at room temperature (is my guess for the maximum you should wait). By then you should be capturing wild stuff anyway. But you may still have some life in it. Don't worry if it's a little grey right now in the fridge.
If you do manage to bring it back to life, or start another, store any you want to keep dormant in the freezer, not the fridge.
There was a good thread about this here about 2 months ago.
lemonfair at 4:29PM on 10/20/09