Revive a neglected sourdough starter

Forgot about your starter in the back of the fridge for weeks or months? It can almost certainly be brought back to life. Sourdough cultures are remarkably resilient — the microbes go dormant in cold temperatures but rarely die off completely.

Steps

1. Inspect: Remove from fridge and check for fuzzy mold (pink, orange, blue, green, or white fuzzy growth). If you see mold, discard everything and start fresh. Dark liquid (hooch) on top is normal — just pour it off.
2. Discard aggressively: Keep only 20-25g of the starter. Discard the rest.
3. Feed with rye flour: Add 50g whole rye flour and 50g filtered water. Rye's higher enzyme activity and free sugars give the weakened culture the best chance of reviving.
4. Wait 12 hours: Cover and keep at room temperature (75-80F).
5. Repeat: Discard to 20g, feed with 50g flour and 50g water every 12 hours.
6. Continue 3-5 days until the starter reliably doubles in 6-8 hours.
7. Transition back: Once active, switch to your normal flour blend for maintenance.

Tips

• Acetone or nail polish remover smell means acid buildup from missed feedings — this resolves with regular feeding
• Dark hooch is alcohol produced by hungry yeast, not a sign of death
• Success rate is very high — starters have been revived after months of neglect
• Give it at least 5 days of consistent feeding before giving up