How to revive old sourdough starter?


How to revive old sourdough starter? Learn simple techniques to refresh your starter and get it bubbling and active in no time.


Published: October 11, 2024 · Modified: October 11, 2024 by Jennifer Ryan

How to revive old sourdough starter

How to Revive Old Sourdough Starter: A Step-by-Step Guide

If you’re anything like me, you’ve probably found yourself staring at an old sourdough starter lurking in the back of your fridge or on your kitchen counter, wondering if it’s still good. Life gets busy, and sometimes our starters get neglected for weeks or even months. The good news is that sourdough starter is incredibly resilient, and with a little care, you can often bring it back to life. In this guide, I’ll walk you through how to revive an old sourdough starter and get it back to its bubbly, active self.

Sourdough Starter

Understanding Your Sourdough Starter

Before diving into the revival process, let’s talk about what’s happening in your jar. A healthy sourdough starter is a living culture of wild yeast and lactic acid bacteria that feed on flour and water. When neglected, the starter may develop a layer of liquid on top called “hooch,” a sign that it’s hungry. It might also smell a bit sourer than usual, and you may notice some discoloration. Don’t worry—these are all normal signs of a starving but not dead starter.
However, if you see mold (fuzzy spots in colors like pink, green, or black) or detect a foul, putrid smell (like rotten or spoiled food), it’s best to discard the starter and begin anew. But if it’s just separated, watery, or smells strongly sour or alcoholic, there’s still hope!

Sourdough Bread Recipe

Step-by-Step Guide to Revive Your Old Sourdough Starter

Reviving an old starter is all about patience and feeding it consistently. Here’s my step-by-step process that’s worked time and again:

  • Assess the Starter: Open your starter jar and give it a good look and sniff. If it’s just hooch on top and smells sour or alcoholic but not rotten, you’re in good shape to start the revival process. Pour off any hooch (the dark liquid) before proceeding; it won’t harm your starter, but it does indicate that your starter is very hungry.
  • Stir and Discard: Stir the remaining starter to reincorporate any settled flour. Scoop out and discard all but about 1-2 tablespoons of the old starter. This discard helps remove most of the excess acid and buildup that can hinder the yeast’s activity, giving your starter a fresh start.
  • Feed the Starter: In a clean jar, mix the reserved starter with equal parts flour and water by weight. For example, if you have 30 grams of starter, feed it with 30 grams of flour and 30 grams of water. I recommend using unbleached all-purpose or bread flour, and if possible, add a small portion of whole wheat or rye flour, which can help jumpstart the yeast due to its higher nutrient content.
  • Use Room Temperature Water: Make sure your water is at room temperature (around 70-75°F / 21-24°C). Cold water can slow down the revival process, while warm water can give the starter a boost without shocking it.
  • Keep It Warm: Place the jar in a warm spot, ideally between 75-85°F (24-29°C). Yeast and bacteria thrive in this temperature range, helping your starter wake up more quickly. If your kitchen is cool, you can place the jar near a warm appliance or use a proofing box.
  • Feed Again in 12 Hours: After the initial feeding, check the starter in about 12 hours. Even if you don’t see much activity, give it another feeding with the same ratio: discard all but 1-2 tablespoons and feed with equal parts flour and water. It’s common not to see bubbles or significant growth at first, but keep going.
  • Repeat the Process Twice Daily: Continue feeding your starter twice a day, every 12 hours, discarding and feeding as described. After a day or two, you should start to notice some bubbling and an increase in volume, a sure sign that the yeast and bacteria are waking up.
  • Look for Signs of Activity: The key signs that your starter is reviving are bubbles throughout the mixture, a pleasant sour smell, and visible rising and falling. This usually happens after 3-5 feedings, but it can sometimes take longer depending on how long the starter was neglected.
  • Switch to Once Daily Feedings: Once your starter is reliably doubling in size within 4-6 hours of feeding, it’s back to its healthy, active state. You can now switch to feeding it once a day or keep it in the fridge, feeding it weekly if you’re not planning to bake immediately.
  • Test Its Strength: To ensure your starter is ready for baking, perform a float test: drop a spoonful of the fed, bubbly starter into a glass of water. If it floats, it’s ready to use. If it sinks, give it another feeding or two before testing again.
Is it ok to eat sourdough bread every day

Troubleshooting Common Revival Issues

Even with the best care, sometimes a starter doesn’t bounce back as quickly as expected. Here are some common issues and how to address them:

  • Starter is Slow to Rise: If your starter is sluggish, try using warmer water (around 80°F / 27°C) and increasing the amount of whole grain flour in your feedings. This extra nutrition can help speed up the revival process.
  • Too Much Acidity: If your starter smells overly sour, vinegar-like, or is developing a grayish color, it’s likely too acidic. Increase the feeding frequency to reduce the acid load, and don’t skip the discard step.
  • No Bubbles After Several Feedings: If your starter remains flat with no visible bubbles after multiple feedings, consider switching flours or checking your water source—chlorinated tap water can inhibit yeast activity. Try using filtered or bottled water and see if that helps.
sliced bread on a cutting board

How to Maintain Your Revived Sourdough Starter

Once you’ve successfully revived your starter, the key to keeping it healthy is consistent feeding. If you’re baking frequently, keep it at room temperature and feed daily. If you’re more of an occasional baker, store it in the fridge and feed weekly. Make sure to give it a couple of feedings at room temperature before using it in a recipe, especially if it’s been in the fridge for a while.

Reviving an old sourdough starter might take a little time and patience, but it’s incredibly rewarding. I’ve revived starters that I thought were beyond saving, and with consistent care, they’ve bounced back stronger than ever. Remember, sourdough starters are resilient little ecosystems that thrive on attention. So, don’t be afraid to bring that old starter back to life—you might just be surprised at how forgiving and robust these cultures can be!

How to eat sourdough bread?

If you’re looking for more sourdough inspiration, be sure to check out our classic sourdough bread recipe, sundried tomato sourdough bread recipe, cherry compote sourdough recipe, or even our cheese jalapeño sourdough bread recipe on our site. Plus, we have helpful articles on sourdough basics and troubleshooting tips for all your sourdough bread making.