Reviving a non-active sourdough starter is a process that requires patience and careful attention. Here's a step-by-step guide to help you revive your sourdough starter:
Take the starter out of the fridge: If your sourdough starter has been stored in the refrigerator, remove it and let it come to room temperature. This can take a few hours or overnight, depending on how cold it is.
Discard most of the starter: Once the starter has reached room temperature, discard all but a small amount of the starter. Keeping only a small portion helps ensure a higher concentration of yeast and bacteria, which can promote a more active culture.
Feed the starter: To feed the starter, mix equal parts by weight of flour and water with the small amount of existing starter you saved. For example, if you have 50 grams of starter, add 50 grams of flour and 50 grams of water. Use filtered or chlorine-free water and a good quality flour, such as unbleached all-purpose or bread flour. Mix everything thoroughly to incorporate air.
Let it ferment: Once the starter is fed, cover it loosely with a clean cloth or plastic wrap and leave it in a warm spot, ideally around 70-80°F (21-27°C). Allow it to ferment and develop for about 12 to 24 hours. During this time, the yeast and bacteria should begin to multiply and become more active.
Feed and discard: After the initial fermentation, you may notice some bubbles forming, indicating that the yeast and bacteria are active. Feed the starter again by discarding all but a small amount (keeping about 50 grams again) and adding equal parts by weight of flour and water. Repeat this feeding process every 12-24 hours, discarding a portion each time before feeding.
Observe and adjust: Over the next few days, observe your starter closely. You should start to see increased activity, such as more bubbles and a tangy aroma. If the starter is not showing much progress after a few days, you can try adjusting the feeding ratio or switching to a different flour, as some starters respond better to certain types of flour.
Maintain and store: Once your sourdough starter is consistently active and doubles in size within 6-8 hours after feeding, it's ready to be maintained and stored. You can reduce the feeding frequency to once a day or even once every few days, depending on your needs. Continue feeding with equal parts of flour and water, and store the starter in the refrigerator between feedings. Remember to discard and feed the starter again before using it in a recipe.
Remember, reviving a sourdough starter can take time, especially if it has been inactive for a while. Be patient, maintain a consistent feeding schedule, and provide the right conditions for your starter to thrive.