The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Help! is my started bad?

breezy2's picture

Help! is my started bad?

I have a started that is about 5 years old. I use the Nancy sliverton starter. I do everything by weight so when my scale broke I did not make any bread. The starter had been doremant in the refrigerator for several months waiting for the new scale. I have now been feeding it again for two days, three times a day. The smell is just not the same. It is more strongly sweet. Not the mellow yeasty sour smell. Has it turned? Can I save it? I will be so sad if I have to start over! thanks for any help you can give.



pmccool's picture


There have been a lot of discussions about this topic, so rather repeating all of that, allow me to point you to the Search box at the top of the left-hand side of the screen.  Type in "revive" or "reviving" (minus the quotation marks) and click on the Search button.  You'll find tons of good information that can help you get your starter back to its prime.

Happy baking,